Crostini with Fig Compote, Bacon, and Goat cheese is appetizer perfection.
- 1.5 cups water
- 1/2 cup red wine
- 2-3 thyme sprigs (left in tact)
- Zest of 1 small lemon
- 1 teaspoon lemon juice
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 8-9 ounces dried figs, diced
- 1 baguette, sliced
- Olive oil to drizzle
- Salt and pepper
- 8 bacon slices
- 4 ounces goat cheese
- In a medium saucepan, bring water, red wine, thyme sprigs, lemon zest, sugar, and cinnamon to a boil.
- Once boiling, lower heat to a simmer and add figs.
- After 30 minutes of simmering, remove the thyme sprigs and begin slightly smashing the figs.
- Continue simmering for 15 more minutes until compote has thickened to desired consistency.
- While fig compote is simmering, pre-heat the oven to 375°. Lay bacon slices on a baking sheet with parchment paper (for easy clean up). Bake for 12-15 minutes. Once baked and cooled slightly, cut bacon slices into thirds.
- After the bacon has cooked, begin making the crostini by laying baguette slices on a separate baking sheet. Drizzle with olive oil (don’t drench them, dry areas are ok). Sprinkle with salt and pepper. Flip slices over and repeat drizzling process. I like to swirl them around on the pan to soak up the extra oil that is on the pan from the drizzling process and to spread the oil evenly on the slices.
- Toast slices in oven for 5-7 minutes, flipping halfway through. Watch carefully so they don’t burn.
- Once compote has simmered for 45 minutes, remove from heat and let cool slightly.
- Assemble each crostini slice in the following order: a spread of goat cheese, a slice or two of cut bacon, and fig compote.