Goat Cheese Crostini with Fig Compote

Here, dried figs are simmered in just enough liquid, so they soften into a thick jam. Try stirring the leftover compote into your yogurt or oatmeal the next day.

SERVINGS 15

Ingredients

Fig Jam

• 8 ounces dried Mission figs (1½ cups), stems removed, diced

• ¼ cup honey, plus more for garnish

• ¼ cup lemon juice, plus 1 teaspoon lemon zest for garnish

• ¼ cup orange juice

• 3 tablespoons water

• 1 teaspoon minced fresh rosemary, divided

• ⅛ teaspoon kosher salt

• ⅛ teaspoon ground pepper

 Crostini

• 30 ( ½ inch) slices baguette

• 1 tablespoon extra-virgin olive oil

• 6 ounces goat cheese, softened

Directions

1. Combine figs, honey, lemon juice, orange juice, water, ½ teaspoon rosemary, salt and pepper in a small saucepan. Bring to a simmer over medium-high heat.

2. Reduce heat to maintain a simmer, partially cover and cook, stirring occasionally, until slightly thickened, about 15 minutes.

3. Transfer to a large heatproof bowl and spread into an even layer to cool down. Let cool to room temperature, about 15 minutes.

4. Meanwhile, preheat oven to 375°F. Place baguette slices on a rimmed baking sheet and brush the tops with oil. Bake until crisp and light golden, 8 to 10 minutes.

5. Spread the crostini with goat cheese and top each with about 2 teaspoons compote (reserve the rest for another use). Garnish with lemon zest, the remaining ½ teaspoon rosemary and more honey, if desired.