Saturday, February 12, 2011

Crostini with Goat Cheese, Fig and Parsley

Bite-size.  Party food.  Snack Saturdays.  Light dinner.  When in doubt, throw it on toast and you can't go wrong!

When building a Crostini, you want CREAM, ACID, HERB AND CRUNCH.  One of those ultimate palate joys.  Interested on my personal musing on this subject?

Stacey Snacks inspires again, so many wonderful crostini options, it's like why bother with dinner when these look so good?!

So, here was my little experiment... so fresh and delicious.

Crostini with Goat Cheese, Fig and Parsley 

Goat Cheese (mine was herbed)
Fig spread
Flat leaf parsley

Slice baguette into 1 inch thick pieces.  Toast them for just a few minutes in 400 degree heat to get them nice and toasty.  You must achieve that CRUNCH factor.

Immediately spread goat cheese- love that tang!

Press small sprig of parsley.

Add dollop, aka "a shapeless mass or blob of something soft", (who comes up with these definitions?!) of the fig spread.  More natural the better.

Perfect two bite goodness.

1 comment:

  1. LOL! So, you met the Queen of Tarts and her obsession with all things "fig". I love crostinis. Fig and goat cheese is a perfect match. Well done!