Fig Compote and Goat Cheese Crostini (with bacon option)
Sweet and savory fig compote is easy to make using dried figs, and it gets slathered on top of a toasted buttery crostini slice with creamy, tangy goat cheese for a deliciously comforting appetizer! Everyone will love it as vegetarians will enjoy the pairing as is, and meat-eaters can add a slice of salty, crispy bacon.
In a medium saucepan, stir together water, red wine, thyme sprigs, lemon zest, lemon juice, sugar, and cinnamon. Bring to a boil, then lower heat to a simmer and add the diced figs.
After the compote simmers for 30 minutes, remove the thyme sprigs with a fork or tongs, and begin slightly smashing the figs. Continue to simmer the compote for 15 more minutes until it has thickened to desired consistency.
While the fig compote is cooking, pre-heat the oven to 375°.
If using bacon: lay the bacon slices on a baking sheet with parchment paper or foil (for easy clean up). Bake for 15-25 minutes until crispy as desired. Transfer to a paper towel lined plate to cool. Once cooled, cut bacon slices into thirds.
Crostini: spread the 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 the drizzling process. I like to swirl the slices 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. for 12-14 minutes, flipping halfway through. Watch carefully so they don’t burn.
Once compote has simmered for 45 minutes and is thick, 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 (if using), and fig compote. Garnish with additional thyme as desired.