Sweet figs, tangy vinegar, and pungent cheese make an easy appetizer.
Figs have a second season in the fall, and we never miss it. Their summer season is grand, of course, but there are so many sweet fruits floodingmarkets then, that dark and delicate figs and get lost in the crowd. A bit less competition and cooler weather that calls for deeper, more complex flavors allow figs to come into their own. These crostini are super quick and like any great dish, delivers way more than the sum of its ingredients.
- 8 figs
- 1/2 baguette
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 12 tablespoons blue cheese or goat cheese
- Preheat an oven to 350°F. Trim off and discard any stem ends from the figs. Chop the figs and put them in a medium bowl with the vinegar, pepper, and salt. Let sit for at least 20 minutes and up to 1 hour to let the flavors blend.
- Meanwhile, slice the baguette on the diagonal into 12 long slices about 1/2-inch thick. Lay them on a baking sheet, brush them with the olive oil, and toast, turning once, until lightly golden on both sides, about 7 minutes.
- Taste the fig mixture and adjust the seasoning. Spread each toasted baguette slice with an equal portion of cheese, top with figs, and serve immediately.