Earlier this week, my web-manager, Nicole, shared my recipe for a fig tart. If you are looking for an even easier recipe to use up those summer figs, you’ll love this fig crostini recipe. While this snack makes an incredible appetizer or even breakfast, I also love the idea of serving this as a light, unexpected dessert at the end of a meal. It’s a tried and true recipe perfect for any occasion.
Goat Cheese and Fig Crostini
You will need:
– 20 small figs cut in half, lengthwise
– 1 loaf of French bread sliced into 1/2 in slices (makes about 20 slices)
– 1/2 cup olive oil
– 8 oz. soft artisan goat cheese, at room temperature
– 1/4 cup lemon honey
– 40 Marcona Almonds
– 1 teaspoon cracked pepper
Preheat the oven to 350 F
Crostini: Lay the bread slices on to a cookie sheet with a brush coat the top of the slices with olive oil. Bake for 10 minutes, or until the slices are golden brown. Cool the crostini. Spread 2 tablespoons of goat cheese on the crostini, top with 2 half figs, and add 2 almonds on either side of the figs. Place on a platter and repeat with the rest of the crostinis.
Once all the crostinis are on the platter, drizzle with honey, and sprinkle with cracked pepper and serve.All baking cooking Entertaining Food styling italian cooking Parties party tips photostyling Recipes the art of a party vegatarian food : Tags: annette joseph, appetizer, crostini, entertaining, fig, Figs, recipe, recipes, summer