Crostini with goat cheese and fig compote
4 servings
20 minutes
Crostini with goat cheese and fig compote is a harmony of flavors and textures born in Italian cuisine. Crispy slices of baguette grilled to a golden crust, while the delicate goat cheese offers creamy softness. Sweet figs infused with red wine and fragrant thyme turn into an exquisite compote with a light caramel note. This aperitif embodies elegance and simplicity, perfect for wine evenings and friendly gatherings. With the balance of sweet and salty, crostini pair wonderfully with dry white and red wines. This dish is not just an appetizer but a small journey to sunny Italy where each ingredient plays its melody, creating a gastronomic symphony.
1
Preheat the grill.
2
Slice the baguette into 24 pieces and brush both sides with olive oil. Grill for 1-2 minutes on each side.
- Extra virgin olive oil: 3 tablespoons
- Demi-baguette (ficelle): 1 piece
3
In a saucepan, mix finely chopped figs, sugar, wine, thyme, and a pinch of salt. Bring to a boil, reduce heat, and simmer until slightly thickened for 7-9 minutes. Cool down.
- Dried figs: 50 g
- Brown sugar: 0.3 glass
- Dry red wine: 1 glass
- Chopped fresh thyme: 0.5 teaspoon
- Coarse salt: to taste
4
Spread the toast with goat cheese and top it with compote.
- Soft goat cheese: 150 g
