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Fig Port Compote and Goat Cheese Crostini Recipe

5 stars - based on 2 votes
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This recipe for Fig Port Compote and Goat Cheese Crostini is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 baguette
olive oil
1/2 lb dried figs, finely chopped
3/4 c port
1/2 c sugar
1/2 c water
8 oz goat cheese
1/4 c toasted pistachios, finely chopped
Directions:
Directions:
Set the goat cheese out to warm to room temperature.
Cut baguette into thin rounds and brush each with olive oil. Toast rounds until golden brown, about 10 minutes at 400º. Cool on wire rack.
For the compote: boil the dried figs, port, sugar and water until reduced and thickened, stirring frequently. Cool.
Whip the goat cheese until creamy and spreadable.
To assemble, place baguette rounds on a platter, spread with goat cheese, place a small scoop (1-2 tsp) of compote on top and sprinkle with pistachios.
Personal Notes:
Personal Notes:
This was a huge hit. For a shortcut buy fig preserves and boil with port (and a little sugar to taste). Black mission figs are better than the light colored figs. You can also use 1 lb fresh figs (omit the water), but the flavor is more intense with the dried figs.

 

 

 

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