- Yields: 24 crostini
- Ingredient Notes: Corn-free, Egg-free, Peanut-free, Soy-free, Vegetarian
Ingredients
- 1 cup dried figs, stemmed and chopped
- 1/3 cup water
- 1/3 cup Kalamata or Niçoise olives, pitted
- 1 tablespoon capers, drained
- 4 tablespoons extra virgin olive oil, divided
- 1 tablespoon balsamic vinegar
- 1 1/2 teaspoons fresh thyme, minced
- Sea salt and black pepper, to taste
- 1 large baguette, cut into 24 (1/2-inch thick) diagonal slices
- 6 ounces soft goat cheese
- 1/2 cup walnuts, toasted and chopped
Directions
Preheat oven to 425° F.
In a medium saucepan over medium-high heat, add figs and water. Cook until the liquid evaporates and figs are soft, about 7 minutes. Transfer to a small bowl and cool slightly.
In the bowl of a food processor fitted with a metal blade, add the figs, olives and capers. Pulse the processor a few times until the mixture is chopped. Add the 2 tablespoons of olive oil, balsamic vinegar and thyme and pulse to form a paste. Transfer the tapenade mixture to a medium bowl, taste and adjust seasoning with salt and pepper.
Arrange baguette slices on a sheet pan. Brush tops with remaining olive oil and season lightly with salt and pepper. Bake until golden brown on top, about 5 minutes. Remove from oven and let cool for 5 minutes.
Spread each baguette slice with a teaspoon of goat cheese and top with 2 to 3 teaspoons of fig tapenade. Transfer to a platter, garnish with chopped walnuts and serve.
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