The holiday season will be here before we know it, full of wonderful get togethers with family and friends. Along with those gatherings come lots of appetizers. In my opinion, THE BEST part of the meal. Tell me I’m not the only one who thinks the whole turkey thing is overrated. Just load up my plate with some pretty little apps and I’m good to go!
Wait. I lied. I also need pie.
Appetizers + Pie = Perfect Holiday Meal
Pumpkin? Pecan? Apple? Whipped cream? À la mode?
Sorry, sidetracked with the pie. We were supposed to be talking about appetizers…
These Fig and Goat Cheese Crostini are a great holiday snack because they are super quick to make and travel well. Plus they spice up the run of the mill relish tray spread, bringing something interesting to the appetizer mix.
So, here’s how we do dis. We start with these beautiful dried figs…
Send them for a dip in some boiling water to soften them up, then give them a spin in the food processor with a bit of honey for a little added sweetness.
Then grab a fresh baguette and slice it thinly.
A spritz of olive oil and a quick trip under the broiler and you have a nice toasty base to work with.
Top the crispy bread with a hearty smear of goat cheese and dollop of fig jam, grab a glass of wine (how did I forget the wine??) and you’ve got dinner in my book.
Plus that pie for dessert. Or breakfast the next day. Or both.
Sometimes being a grown-up has it’s perks
- 9 ounces dried figs
- 1-1/2 cups water
- 2 tablespoons honey
- 1 baguette
- Olive oil or cooking spray
- 5 ounces goat cheese
- Remove the stems and cut the dried figs into quarters.
- In a small saucepan, bring the figs and water to a boil. Reduce to a simmer and cover. Cook for 20 minutes, until the figs are soft.
- Meanwhile, preheat the broiler to low.
- Slice the baguette into thin slices.
- Place the bread slices on a baking sheet and spray or lightly brush with oil.
- Broil for 4-5 minutes until crisp and set aside.
- Return to the figs. Using a slotted spoon, transfer the figs to a food processor. Add the 2 tablespoons honey and half of the cooking water. Process until smooth, gradually adding more cooking water until the desired consistency is reached. (I had about ¼ cup remaining)
- Serve the bread and fig jam with goat cheese.