Sweet figs with a hint of orange are thinly spread over a toasted baguette and topped with fresh goat cheese and a sprinkle of chives or green onions in this, my newest “go-to” appy. I’ve made this one several times this summer, but it would be equally good at any time of the year. It’s uncomplicated goodness on a tiny piece of toast. The fig paste can be made well in advance and stored in the frig where it will keep for a week or two.
Earlier this week, I made this recipe to take on our “glamping” getaway to our friends’ beautiful West Coast cabin. We’re also heading out on our boat soon, so I’ve packed some to take with us. (If glam camping is known as glamping, would boat camping then be called bamping?)
Sweet and salty. I never tire of that contrast in a dish. Use a gluten-free cracker or bread if you like. The photo shows it on small squares of gluten-free apricot and raisin bread.
Yield: 1 baguette, about 24-30 slices (or substitute gluten-free bread or crackers)
- 1 cup dried figs, (about 12) stems removed and quartered
- ¾ cup orange juice
- ½ cup water
- 2 teaspoons grated orange zest
- Pinch salt
- 5 ounces fresh goat cheese at room temperature
- 18 baguette slices, sliced on a sharp diagonal
- 1 green onion, (scallion) or chives, thinly sliced
- extra virgin olive oil for brushing on the crostini
- Place the chopped dried figs, orange juice, water, orange zest and salt in a saucepan. Simmer over low heat until the figs are soft and only about 2 tablespoons of the liquid remains, 20 to 30 minutes. If the mixture gets dry, add water to keep it moist. Cool the mixture and puree in a blender or food processor to make a paste. Set aside.
- Preheat oven to 350F. Brush the baguette slices with a little olive oil. Toast the baguette slices for a few minutes until they are beginning to crisp. Spread the fig paste on each of the crostini, then top with about 1/2 Tbsp. goat cheese. Sprinkle with freshly chopped green onions or chives and serve.