Fresh Fig and Goat Cheese Crostini

Fresh Fig and Goat Cheese Crostini

Fig season is here again. Did you know that fig trees produce twice a year? Originally thought to be cultivated in Egypt during Biblical times, figs were introduced in the Middle East and other Mediterranean countries around the 9th century. Eventually Spaniards planted fig trees in the missions of San Diego, Calif., around the 19th century. Today, California is one of the leading producers of figs.

Figs are very perishable and should be refrigerated as soon as picked if they are not to be eaten immediately. Rich in potassium, figs are good for helping to lower blood pressure. Since figs are delicately sweet, they are great for making jams, pastry fillings, pies, sauces to accompany meat, and pair nicely with cheese.

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I like a simple roasted fig on a crostini which is a thin slice of baguette not to be confused with brushcetta which is a much larger piece of bread. Try to keep your crostini small that is 1-2 bites per. Sometimes the skin on figs can make it a little tough to cut through with just your teeth so the fewer the bites the better in my opinion. Pairing this crostini with a little goat cheese and sage add a nice savory balance to the sweetness of figs.

Fig and Goat Cheese Crostini

1 baguette sliced thin

1 lb. Black Mission Figs, stemmed and sliced thin

8 oz. Goat Cheese

Olive oil

Balsamic Vinegar

Salt & Pepper

Sage leaves sliced thin

Preheat oven to 400 degrees. Paint both sides of the crostini with olive oil. Toss the sliced figs with 3 Tablespoons of Olive Oil and 2 Tablespoon of Balsamic Vinegar. Top each crostini slice with 1 Tablespoon of goat cheese. Top the goat cheese with 1-2 slices of figs. Top each fig slice with salt & pepper and sprinkle with thinly sliced sage leaves. Place the prepared crostini on a baking sheet and roast in the oven for 15-20 minutes or until goat cheese & crostini are lightly toasted and figs begin to caramelize. Let them cool slightly and serve.