Combine an easy-to-make fig compote with whipped goat cheese on a thin slice of toasted baguette to make this popular fig and goat cheese crostini appetizer.
1tablespoonorange liqueur,such as Gran Marnier or Triple Sec (optional)
8ouncesfresh goat cheese ,at room temperature
2teaspoonhoney
24½-inch slicesbaguette,sliced on a sharp diagonal
1tablespoonolive oil,extra version
1green onion,scallion, or chives, thinly sliced
Instructions
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, add a little orange liqueur and purée the mixture in a blender or food processor to make a paste, or jam. Set aside.
Preheat oven to 400°F. Brush the baguette slices with a little olive oil. Toast the baguette slices for about 7 minutes until they are beginning to crisp, but are still soft in the center. Remove from the oven to cool slightly.
Whip the goat cheese with a teaspoon of honey in a mini food processor or by hand.
Spread the fig paste on the crostini, then top with about ½ tablespoon goat cheese. OR add a smear of whipped goat cheese to the crostini, then top with a teaspoon of fig jam. Sprinkle with freshly chopped green onions or chives or orange zest and serve.