Crostini with California Dried Fig Puree and Goat Cheese
Goat cheese crostini might be the easiest appetizer to make quickly. Matching up goat cheese and crostini with dried figs is always a winner.
Servings 6 people
- 1 cup Orchard Choice or Sun-Maid California Figs stems removed, quartered
- 3/4 cup orange juice
- 1/2 cup water
- 2 tsp orange zest grated
- 1 pinch salt
- 5 ounces goat cheese fresh, room temperature
- 1 baguette sliced into 18 pieces
- 1 green onion thinly sliced
- Place the figs, orange juice, water, orange zest and salt in a saucepan. Over low heat, simmer over low heat, until the figs are soft and 2 tablespoons of the liquid remains, 20 to 30 minutes. If the mixture gets dry, add water to keep it moist. Cool the mixture and puree in a blender or food processor. Reserve. Toast the baguette slices. Spread the fig puree on top of the crostini distributing evenly. Place the goat cheese in a bowl and mash. Spread about ½ tablespoon goat cheese over the fig puree. Sprinkle with the green onions and serve.
Recipe from Joanne Weir. Valley Fig Growers is a proud sponsor of Joanne Weir’s Cooking Class TV series, airing on public television stations nationwide.
Unappetizing looking puree but tastes fine. I did add one teaspoon of honey.