Fig And Goat Cheese Crostini Recipe Barley Sage

Fig And Goat Cheese Crostini Recipe Barley Sage Spread goat cheese on the crostini (you can put the goat cheese in the microwave for about 5 seconds to soften it to a spreadable consistency). top each with a small spoonful of fig jam, a few slices of figs, then drizzle with honey. season lightly with fresh cracked pepper and fresh thyme. place back under the broiler for 2 or 3 minutes, until. Place the slices of bread on a baking sheet and then place in the oven under the broiler for about 5 minutes, or until just starting to toast. remove from oven. spread goat cheese on toasts (you can put the goat cheese in the microwave for about 5 seconds to soften it to a spreadable consistency). top each with a small spoonful of bacon jam, a.

Fig And Goat Cheese Crostini Recipe Barley Sage Instructions. preheat oven to 350°f. carefully slice a long, thin baguette on the diagonal into 1 2" slices. lay each slice fat on a baking sheet. bake baguette slices for 6 to 8 minutes, until golden brown and lightly toasted. spread each crostini with goat cheese. top goat cheese with thinly sliced fig. Instructions. preheat your oven to 350°f (175°c). slice a baguette diagonally into 1 2 inch pieces. put the slices on a baking sheet. brush each slice with olive oil. bake for 5 8 minutes until golden and crispy. let them cool for a few minutes. spread a layer of goat cheese on each crostini. top with a small spoonful of fig jam. Heat the oven to 400°f. cut the baguette on the bias into about 20 (1 2 inch thick) slices and place on a baking sheet. using 1 tablespoon of the olive oil, lightly brush each slice. sprinkle with salt and bake until lightly toasted and crisp, about 8 minutes; let cool. line a plate with paper towels and set aside. How to make crostini. step 1: slice the baguette into slices that are about ½" wide. brush each slice with olive oil. step 2: grill or bake your crostini until golden brown and crispy. step 3: when cool, spread a shmear of goat cheese onto each slice topped with the caramelized onions and fig jam.