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Fig and Nectarine Crostini Recipe with Lemon Thyme Whipped Goat Cheese www.pineappleandcoconut.com

Fig Nectarine Crostini with Lemon Thyme Whipped Goat Cheese

Shanna
Fig and Nectarine Crostini Recipe with Lemon Thyme Whipped Goat Cheese and a honey lemon balsamic glaze.
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Ingredients
  

  • 1 Baguette
  • 1-2 tablespoon Olive Oil
  • 2-3 Ripe but still firm Nectarines sliced into thin wedges
  • 8-12 Fresh Turkish Figs sliced into thin circles ( about 3-4 a fig, depending on size of fig)

For the glaze:

  • ½ C White Balsamic Vinegar
  • ½ C White Grape Vinegar
  • ⅓ C honey
  • 2 tablespoon lemon juice

For the goat cheese spread:

  • 6 Oz Goat Cheese softened
  • 1 tablespoon honey optional
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • 3-4 teaspoon Fresh Thyme

Instructions
 

  • Preheat oven to 425 Deg F

Make the Balsamic Glaze first:

  •  Combine the balsamic vinegar, white grape vinegar, honey and lemon juice in a sauce pan and stir over medium heat until combined. Raise the heat to bring to a simmer and reduce to ⅓ the volume, about 10 minutes. Transfer to a glass cup or bowl and let cool to room temp ( around 65-70 deg F). You can pop this into the fridge or freezer for a few minutes to cool faster.  The glaze will thicken further upon cooling.

Toast the baguette:

  •  Wrap the baguette in foil and bake for 6-8 minutes to warm up. Let cool then cut into ½ inch diagonal slices. About 25 slices depending on length of baguette. Brush both sides lightly with olive oil then place on a baking pan. Bake the baguette slices 3-4 minutes until starting to crisp up. Remove from oven and let cool slightly.

Make the goat cheese spread:

  • In a food processor or combine the goat cheese, salt, lemon juice, honey (if you want the goat cheese spread to be sweet) 1-2 teaspoons of the fresh thyme. Process until smooth and creamy. 

Assemble the crostini:

  • Spread a tablespoon or so of the goat cheese on one side of each toasted baguette slice. Top with alternating slices of fig and nectarine, drizzle a teaspoon or so of the balsamic glaze on top and a few sprinkles of fresh thyme. Serve immediately. 

Notes

You can make both the whipped goat cheese and balsamic glaze ahead of time. Keep the prepared whipped goat cheese chilled, once ready to use bring to cool room temperature and whip again. Keep the balsamic glaze in a lidded jar or bowl at room temperature. If refrigerated it will firm up and need to be reheated slightly.