A very lovely dinner guest recently came over for a sunny summer evening, and brought with her a bottle of balsamic vinegar that we’ve been using – judiciously applied – ever since. The lush sweetness of the plump figs is set off against the rich chevre and complemented by the tart sweetness of the balsamic.
Toast slices of Parisian baguettes (we used Essential bread). Put room-temperature goat cheese into a bowl, and stir with a fork until it’s nice and creamy. Once the toast cools a bit, spread the cheese and then sprinkle salt and pepper on top. Then layer on sliced, ripe figs and drizzle with balsamic. Serve with a crisp white wine.
- 1 baguette, sliced into rounds and toasted
- Goat Cheese (enough to spread on the baguette rounds)
- 1 pint of fresh, plump figs
- Balsamic Vinegar for drizzle
- 1 Ingredient: Balsamic and Goat’s Cheese Peaches (pulpkitchencooks.wordpress.com)
- Arugula & Edamame Crostini (seattlefoodshed.wordpress.com)
- Crostini with Caramelized Apple, Bleu Cheese & Tarragon (seattlefoodshed.wordpress.com)