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Cheese & DairyIntermediate15 min
Emerald Fairy Fig and Goat Cheese Crostini
This elegant crostini offers a sophisticated balance of sweet and savory, perfect for a celebratory appetizer. Creamy, tangy goat cheese is topped with sweet, chewy figs and a sprinkle of crunchy pistachios. The final touch is a subtle, aromatic glaze made with honey and a hint of absinthe, lending a complex, herbaceous note.
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Ingredients
- •small baguette, sliced into 1/2-inch thick rounds
- •oz soft goat cheese (chèvre), softened
- •1/4 cup dried black mission figs, finely diced
- •tablespoons shelled pistachios, roughly chopped
- •tablespoon fresh thyme leaves
- •tablespoons honey
- •teaspoon absinthe (or pastis)
- •tablespoon olive oil
- •Pinch of sea salt and black pepper
Prep Steps
- 1Preheat oven to 350°F (175°C). Brush both sides of the baguette slices with olive oil and toast for 8 minutes
- 2minutes, or until lightly golden and crisp. Remove and let cool slightly.
- 3In a small bowl, combine the softened goat cheese with half of the fresh thyme, a pinch of salt, and pepper. Mix until well combined and creamy.
- 4In a separate small saucepan, gently warm the honey until runny. Remove from heat and stir in the absinthe until fully incorporated to create the "Emerald Fairy" glaze.
- 5Spread a generous layer of the goat cheese mixture onto each crostini. Top with the diced figs and chopped pistachios.
- 6Drizzle the absinthe
- 7honey glaze over the assembled crostini and garnish with the remaining fresh thyme leaves before serving.
Chef's Tip & Pairing
The subtle anise flavor of the glaze pairs beautifully with a crisp, dry white wine like a Sancerre or a Sauvignon Blanc, which will cut through the richness of the goat cheese. For a non-alcoholic alternative, substitute the absinthe with 1/2 teaspoon of pure anise extract.
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