Ingredients
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1
-
1/3
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-
20
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4
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1/3
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-
-
-
-
-
-
-
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Directions
Fig Jam and Goat Cheese Crostini, Flavors of fall ‘sage and figs’ pair up with tangy goat cheese for an elegant appetizer that’s a perfect pairing for a glass of bubbly The toasts can be made up to a day ahead and stored at room temperature in an airtight container The sage can also be prepared a day ahead, loosely wrapped in a paper towel, and stored in an airtight container Fig jam can be purchased at high-end grocery stores Quince jam, a k a membrillo, would also be delicious here Taken from CHOW com, Sacre bleu! Made for ZWT#8~France Now after having been to Paris, how can I go back to the farm
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Steps
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1
Done
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Heat the Oven to 400f |
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2
Done
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Cut the Baguette on the Bias Into About 20 (1/2-Inch-Thick) Slices and Place on a Baking Sheet. |
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3
Done
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Using 1 Tablespoon of the Olive Oil, Lightly Brush Each Slice. Sprinkle With Salt and Bake Until Lightly Toasted and Crisp, About 8 Minutes; Let Cool. |
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4
Done
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Line a Plate With Paper Towels and Set Aside. |
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5
Done
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Heat the Remaining Olive Oil in a Small Frying Pan Over Medium-Low Heat. When the Oil Shimmers, Gently Place 2 to 3 Sage Leaves at a Time Into the Hot Oil Until They Darken in Color and Any Bubbling Subsides. |
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6
Done
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Immediately Remove the Leaves With Tongs or a Slotted Spoon and Transfer to the Paper-Towel-Lined Plate. |
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7
Done
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Repeat With Remaining Sage Leaves; Set Aside. |
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8
Done
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Gently Spread 1 Teaspoon of the Goat Cheese on Each Crostini, Top With a Heaping 1/2 Teaspoon of the Fig Jam, and Garnish With a Fried Sage Leaf. |
