Description
Sixteen bite-size toasted baguette rounds with goat cheese and fig-preserve topping.
Ingredients
Scale
- 16 slices Baguette, cut into 1/2-inch slices
- 1 tablespoon Olive oil
- 5 ounces Soft plain goat cheese
- 1/3 cup Thick fig preserves
- 1 teaspoon Fresh thyme leaves
- 1/4 cup Toasted walnuts, finely chopped
- 1/8 teaspoon Black pepper
Instructions
- Heat oven to 400°F. Cut 16 half-inch baguette slices with a serrated knife. Brush very lightly with 1 tbsp olive oil, spread on a rimmed sheet and toast about 7–10 minutes, turning once, until dry and lightly golden. Cool about 5 minutes.
- Spread approximately 5 oz plain soft goat cheese across the cooled toasts. Spoon about 1 tsp thick fig preserves onto each; 1/3 cup is the measured starting amount and a little may remain.
- Scatter 1 tsp fresh thyme leaves, 1/4 cup finely chopped toasted walnuts and 1/8 tsp black pepper across all sixteen pieces. Do not assemble far ahead of serving or the bread may soften.
- Serve promptly. Kitchen-test the baguette diameter, cheese and preserve portions and topping hold during a short party service.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Untested estimate: baguette toast 7–10 minutes at 400°F plus 5-minute cooling before topping; preheat excluded.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizers
Nutrition
- Serving Size: One crostini