Easy and Delicious: Fig and Goat Cheese Crostini with Mint

I’ve received rave reviews about this deliciously simple fig appetizer that has been so popular with my clients recently. These are perfect morsels for this interim season, when winter fruits are past their prime and summer sweetness is still a few good weeks away (except for those amazing strawberries, of course). Now is when the magic of dried fruit comes in handy.

This recipe will also take you into the warmer months, as it works just as well with fresh figs. Simply omit the poaching step; just slice the figs and assemble.

I first made this appetizer using only goat cheese (no cream cheese). I wasn’t satisfied with the results, so I tweaked the recipe for a couple of reasons:

1. Sliced goat cheese looked ragged on the crostini; I wanted something with more eye appeal.

2. The plain goat cheese was a bit chalky on the palate; I wanted the same flavor, but with more creaminess.

3. Slicing goat cheese is time consuming. Piping a goat cheese “mousse” is much faster, and looks much more stylized.

Here is the latest version I’ve been working with:

FIG AND GOAT CHEESE CROSTINI WITH MINT
1 baguette
olive oil
1 cup wine (red or white) or port
¼ cup sugar
2 star anise
2 cardamom pods
3 cloves
15 small dried figs
4 ounces chevre, room temperature
4 ounces cream cheese, room temperature
2 teaspoons or more of milk
30 medium-size mint leaves

Preheat oven to 350°.

Cut thirty ¼-inch slices from the baguette. Save the rest of the baguette for another use. Brush both sides of the bread slices with olive oil, then sprinkle with salt and pepper. Arrange slices in a single layer on a baking sheet. Bake 10-15 minutes, until lightly golden and crisp all the way through. Cool completely.

Meanwhile, combine wine, sugar, star anise, cardamom pods and cloves in a small saucepan. Heat until sugar dissolves. Add figs to the saucepan. Cover and poach for 15 or 20 minutes, until plump and tender. Drain figs, discarding poaching liquid and spices. Remove stems, then cut each fig in half. Set aside.

Beat chevre and cream cheese together with a few shakes of salt and pepper. Dribble in enough milk to form a frosting consistency. Transfer chevre mousse to a pastry bag fitted with a start tip.

To assemble: Pipe an “S” shape onto each crostini. Top with one mint leaf, then one fig half.

Makes 30 appetizers (roughly 10 portions)