Cheese & Fig Crostini
Written by Chef Jacqui Hanover, Alex Madonna's Gold Rush Steak House, Madonna Inn Resort and Spa
|½||pound||figs, finely chopped|
|½||cup||toasted pistachios, finely chopped|
Cut baguette into thin rounds and brush with olive oil. Toast rounds until golden brown, approximately 10 minutes/400°. Cool on wire rack. For the compote, boil the dried figs, port, sugar and water until slightly reduced and syrupy, stirring frequently, should take approximately 15 minutes. Cool. Whip the goat cheese so it is creamy and spreadable. To assemble, place baguette rounds on a platter, spread with goat cheese, place small scoop (1-2 tsp.) of compote on top and sprinkle with pistachios.
Chef's suggestion: Pair appetizer with a cabernet or merlot wine.
Post was originally written for Eat, Drink, Explore - please visit http://eatdrinkexplore.com/index.php/recipes/item/1091.