Ingredients:
- 1 rustic baguette
- 100g high-quality Fiorone fig jam
- 100g fresh goat cheese
- 50g walnuts
- Fresh rosemary
- Extra virgin olive oil
- Salt and black pepper
Instructions:
- Prepare the crostini: Slice the baguette into rounds about 1 cm thick. Arrange them on a baking sheet lined with parchment paper, brush them with a drizzle of extra virgin olive oil, and season with a pinch of salt and black pepper. Toast in a preheated oven at 200°C for about 5 minutes, or until golden brown and crispy.
- Prepare the topping: Roughly chop the walnuts. In a bowl, mix the goat cheese with the chopped walnuts, a sprig of finely chopped fresh rosemary, a pinch of salt, and black pepper.
- Assemble the crostini: Spread a generous layer of fig jam on each crostino. Add a spoonful of the goat cheese and walnut mixture on top of the jam.
- Serve: Serve the crostini warm or at room temperature, garnished with a sprig of fresh rosemary.
Chef's tips:
- For an extra crunch, you can add some chopped walnuts on top of the goat cheese.
- If you don't have fresh rosemary, you can use dried rosemary.
- You can replace the goat cheese with other fresh cheeses, such as ricotta or mascarpone.
- For a more intense flavor, you can use a fig jam with added spices, such as cinnamon or ginger.
- For a unique twist, try using quince jam instead of fig jam. Its tart flavor profile pairs wonderfully with the goat cheese.
