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.

Cheese & Dairy

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

Method

Preheat oven to 350°F (175°C). Brush both sides of the baguette slices with olive oil and toast for 8 minutes
minutes, or until lightly golden and crisp. Remove and let cool slightly.
In 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.
In 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.
Spread a generous layer of the goat cheese mixture onto each crostini. Top with the diced figs and chopped pistachios.
Drizzle the absinthe
honey 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.

From the Tini Crostini Collection