Goat Cheese with Fig Compote and Rosemary Crostini

Nut Free Fish Free Soy Free Gluten Free 

The Fig Compote pairs nicely with the creamy goat cheese and the spice of the rosemary. Have extra fig compote? Use as a glaze for grilled chicken.

1/2 loaf of Gluten-Free Baguette, sliced into 1/4” to ½” slices at a 45 degree angle (about 8 slices)
2 tablespoons olive oil
¼ cup of Mission Figlets, chopped well (found in the dried fruit / raisin section of supermarkets)
¼ cup, plus 2 tablespoons light brown sugar
¼ cup, plus 1 tablespoon red wine (I used Cabernet Sauvignon)
½ cup of crumbled goat cheese
1 spring of rosemary

Brush the baguette slices with the olive oil. Broil until a golden yellow.

In a small saucepan, bring the chopped figlets, brown sugar and the red wine to a boil. Reduce to a simmer, and cook until slightly thickened, while stirring occasionally.

Remove compote from heat, and let cool.

Sprinkle each toast with the crumbled goat cheese, and spoon on a small amount of the compote. Top each with a small sprig of rosemary leaves.

Yields 6-8 crostinis.

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