Anticiplate

This appetizer stemmed from my love of sweet and savory together. These crostini just melt in your mouth. They go quickly, so make more than you think!

You can experiment with the types of goat cheese you use. I prefer milder goat cheeses but, if you like a stronger flavor, it will work just as well. 

Prep time: 20 minutes

Cook time: 20 minutes

Serves 4-6

1 large baguette, sliced on an angle (for more surface space)

Olive oil, to brush over baguette

1 c. dried mission figs, chopped

1/2 c. brown sugar, not packed

1 c. good quality ruby port 

2 tsp. fresh thyme leaves, plus more for garnish

kosher salt

1 5 oz. log goat cheese, brought to room temperature

Heat broiler over high. Place sliced pieces of bread in a single layer on a baking sheet and brush one side with olive oil. 

Broil 2 minutes on each side, or until desired crispiness. Let cool.

Meanwhile, combine figs, sugar, port, thyme leaves, and a pinch of salt and bring to a boil. Reduce heat, and let simmer for 10-15 minutes or until mixture has thickened. (This can be made in advance and refrigerated, but just let it come to room temperature before continuing).

Slightly cool. 

Spread even amounts of goat cheese on each slice. Then top with fig mixture. Garnish with more thyme leaves.