Best Goat Cheese Crostini With Fig Compote Recipes

Marinated Fig and Goat Cheese Crostini image

Provided by Geoffrey Zakarian

Time 15m

Yield 8 crostini

Number Of Ingredients 10

8 ounces goat cheese, at room temperature
2 tablespoons extra-virgin olive oil
1/2 teaspoon honey
2 tablespoons minced fresh tarragon
2 tablespoons minced shallots
Zest and juice of 1 lemon
Kosher salt and freshly cracked black pepper
8 fresh figs, diced
1 teaspoon saba vinegar (see Cook's Note)
8 toasted crostini

Steps:

In a medium bowl, combine the goat cheese, olive oil, honey and half of the tarragon, shallots and lemon zest. Season with salt and pepper.
In a separate bowl, toss the figs with the lemon juice, saba vinegar and remaining tarragon, shallots and lemon zest. Season with salt and pepper.
Spread the goat cheese mixture on the crostini, then top with the figs.

Goat-Cheese Crostini with Fig Compote image

Provided by Martha Stewart

Time 40m

Yield Makes 24

Number Of Ingredients 8

1 small baguette (8 ounces), cut on the diagonal into 24 slices
3 tablespoons olive oil
1/2 cup chopped dried Mission figs
1/4 cup light-brown sugar
1 cup dry red wine
1/2 teaspoon fresh thyme leaves, plus more for garnish (optional)
Coarse salt
5 ounces goat cheese (1 small log)

Steps:

Heat broiler. Brush both sides of baguette slices with oil; place on a rimmed baking sheet. Broil until golden, 1 to 2 minutes per side; set toasts aside.
In a small saucepan, combine figs, sugar, wine, thyme, and a pinch of salt. Bring to a boil; reduce to a simmer, and cook until thickened, 7 to 9 minutes. Let compote cool to room temperature.
Dividing evenly, spread each toast with goat cheese, and top with compote. Garnish with thyme, if desired.

Nutrition Facts : Calories 84 g, Fat 3 g, Protein 2 g

Fig Jam and Goat Cheese Crostini image

Provided by alligirl

Categories Cheese

Time 45m

Yield 20 crostini, 10 serving(s)

Number Of Ingredients 6

Steps:

Heat the oven to 400°F
Cut the baguette on the bias into about 20 (1/2-inch-thick) slices and place on a baking sheet.
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.
Line a plate with paper towels and set aside.
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.
Immediately remove the leaves with tongs or a slotted spoon and transfer to the paper-towel-lined plate.
Repeat with remaining sage leaves; set aside.
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.