Every time I opened my refrigerator in the last couple of days, the bowl of remaining figs I’d purchased at the Sulphur Springs farmers market kept beckoning to me. I didn’t want to allow them to go bad but hadn’t decided what to do with them. It was weighing on my mind.
I decided to spend sometime in the air-conditioning perusing a stack of magazines, Southern Living, Cooking Light, Cooks Illustrated, etc. that also were beckoning to me. Piled in a basket, collecting dust, demanding one last glimpse before being hauled off to Half Price Books or the library. As luck would have it in the August 2010 edition of Southern Living, the first magazine I began to look through, I discovered just what I needed. A recipe for Baked Fig Crostini! The only ingredient not in the pantry was a fresh-baked baguette. No problem, I was headed to the grocery for a head of romaine and a carton of milk. I planned on whipping up a Grilled Chicken Caesar Salad for our light and easy Friday night meal. These little appetizers would be the perfect first-course. This made me smile.
The one change I made in the recipe is; I left off the drizzle of honey. I know, it’s almost impossible to think that I would leave out a drizzle of honey. Either way you choose, with or without honey these little gems are fantastic.
Baked Fig Crostini
Preheat oven to 350*. Stir together 4 oz. chopped, cooked bacon or country ham; 4 oz. goat cheese, crumbled & softened; 1 Tbsp. finely chopped toasted pecans; and 1 tsp. chopped fresh thyme. cut 12 fresh figs in half. Press the back of a small soon or your thumb into the centers of the fig halves, making a small indentation. Spoon the cheese mixture into the indentations. Baking on a baking sheet for 7 minutes. Drizzle with 1 Tbsp. honey. Serve immediately with toasted baguette slices.
( I placed the baguette slices in the oven with the figs and they were all ready at the same time.)