I’m a big fan of crostini because it’s so versatile that you
can slap just about anything on a piece of bread and have an instant appetizer
(see here, here, and here). This version takes advantage of late-season figs – it’s
amazing how short the window is on finding fresh figs at the farmer’s market
around here – which get quickly warmed in a pan to soften and lightly
caramelize. The goat cheese spread and peppery arugula salad work really nicely
to offset the sweet jammy figs and provide a contrasting bite and tang. It’s a
beautiful starting course to serve to guests (although take note: it can be
messy) but a couple of the crostini are hearty enough for a light meal.
Fig, Arugula, & Goat Cheese Crostini:
- Slice a small baguette in half, then slice into 3" lengths.
- Brush the bread with olive oil and place cut-side down on a hot skillet until golden and crusty.
- Remove and arrange on a plate, then add in a splash of oil and 1 pint halved fresh figs and turn off the heat.
- Let the figs warm and caramelize for a few minutes.
- Meanwhile, stir together 2 tbsp. fresh ricotta cheese and 3-4 oz. fresh goat cheese and season with salt and pepper.*
- Spread the cheese mixture over the warm toasts, then divide the figs on top.
- In a small bowl, combine 1 1/2 c. baby wild arugula with 2 tsp. olive oil, 1 tsp. balsamic vinegar, and a pinch of salt and pepper.
- Divide arugula on top of the crositinis and serve.
Serves four (appetizer)
*The ricotta helps to make the goat cheese spreadable and mellows the flavor.
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