Cheese & Fig Crostini

Written by Chef Jacqui Hanover, Alex Madonna's Gold Rush Steak House, Madonna Inn Resort and Spa


This is the Goat cheese crostini with fig compote and pistachio crumbles recipe Chef Jacqui Hanover with Alex Madonna's Gold Rush Steak House, Madonna Inn Resort and Spa.

INGREDIENTS:

1 sourdough baguette
½ pound figs, finely chopped
¾ cup port
½ cup sugar
½ cup water
8 ounces goat cheese
½ cup toasted pistachios, finely chopped
Olive oil


DIRECTIONS
:

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.

RECIPE COURTESY: Chef Jacqui Hanover, Alex Madonna's Gold Rush Steak House, Madonna Inn Resort and Spa - as part of San Luis Obispo County Restaurant Month.

Post was originally written for Eat, Drink, Explore - please visit http://eatdrinkexplore.com/index.php/recipes/item/1091.