Roasted Fig Crostini
cook time60 Minutes
Ingredients
- 2 California Goldminer® Sourdough Flute bread, sliced and toasted
- 8 large figs, quartered vertically
- 2 tbsp. olive oil
- ½ cup walnuts, chopped
- 1 tsp. sea salt
- 1 tsp. fresh thyme leaves, chopped
- ¼ tsp. freshly ground pepper
- 1 tbsp. balsamic vinegar
- ⅔ cup spreadable Goat cheese
- 3 tbsp. honey
Directions
- Preheat oven to 400°F. Coat a large glass baking dish with cooking spray.
- Combine figs, oil, walnuts, salt, thyme and pepper in a medium bowl. Toss to coat and transfer to baking dish. Roast, stirring occasionally, until figs have caramelized (approximately 40 minutes).
- For the last 5 minutes of baking, place flute slices in oven for toasting.
- Remove caramelized figs and bread slices from oven. Place bread aside to cool.
- Drizzle caramelized figs with balsamic vinegar and stir to coat. Set aside.
- Spread Goat cheese on toasted flute slices. Top with the fig/nut mixture and drizzle with honey.
Serving: 6
