Goat Cheese with Fig Compote and Rosemary Crostini
The Fig Compote pairs nicely with the creamy goat cheese and the spice of the rosemary. Have extra fig compote? Use as a glaze for grilled chicken.
1/2 loaf of Gluten-Free Baguette, sliced into 1/4” to ½” slices at a 45 degree angle (about 8 slices)
2 tablespoons olive oil
¼ cup of Mission Figlets, chopped well (found in the dried fruit / raisin section of supermarkets)
¼ cup, plus 2 tablespoons light brown sugar
¼ cup, plus 1 tablespoon red wine (I used Cabernet Sauvignon)
½ cup of crumbled goat cheese
1 spring of rosemary
Brush the baguette slices with the olive oil. Broil until a golden yellow.
In a small saucepan, bring the chopped figlets, brown sugar and the red wine to a boil. Reduce to a simmer, and cook until slightly thickened, while stirring occasionally.
Remove compote from heat, and let cool.
Sprinkle each toast with the crumbled goat cheese, and spoon on a small amount of the compote. Top each with a small sprig of rosemary leaves.
Yields 6-8 crostinis.
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