HCP Dishes!
Recipe of the Day:
Fig and Goat Cheese Crostini
Posted by hcpadmin
Wednesday June 18, 2008This is a four-season winner. Whether you use sweet fresh figs in summer or marinated dried figs in the dead of winter, the combination of salty and sweet creates the perfect little bite to serve with chilled Champagne. Make the bread rounds a day ahead by slicing a slightly stale baguette and toasting the rounds in a hot oven for about 10 minutes.
Overview
- Makes 16 crostini
- Cheese Choices: A soft, rich Mahon from Minorca, Spain, is a good substitute for the goat cheese.
Ingredients
- 8 fresh or dried Black Mission figs, quartered
- 1/2 cup fruity white wine (if using dried figs)
- Sixteen 1/4-inch-thick slices French baguette, toasted
- One 8-ounce, fresh goat cheese roll, cut into 8 rounds, rounds halved.
Instructions
- If using dried figs, soak them in the wine for about 2 hours.
- Place the bread rounds on a serving platter. Top each one with a half-round of the cheese, followed by 2 fig quarters.
Print and online media are welcome to reprint this recipe with the following language: “Excerpted from Cheese Hors d’Oeuvres, by Hallie Harron, © 2008, and used by permission of The Harvard Common Press.”
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