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1 cup Blue Ribbon Orchard Choice or Sun-Maid Figs, stems removed and quartered
¾ cup orange juice
½ cup water
2 teaspoons grated orange zest
Pinch salt
5 ounces fresh goat cheese, room temperature
18 baguette slices, sliced on a sharp diagonal
1 green onion, thinly sliced
Place the dried figs, orange juice, water, orange zest and salt in a saucepan. Over low heat, simmer over low heat, until the dried figs are soft and 2 tablespoons of the liquid remains, 20 to 30 minutes. If the mixture gets dry, add water to keep it moist. Cool the mixture and puree in a blender or
food processor to make a paste. Reserve.
Toast the baguette slices. Spread the dried fig paste on top of the crostini distributing evenly. Place the goat cheese in a bowl and mash. Spread about ½ tablespoon goat cheese over the dried fig paste. Sprinkle with the green onions and serve.
Serves 6
Recipe from Joanne Weir. Valley Fig Growers is a proud sponsor of Joanne Weir’s Cooking Class TV series, airing on public television stations nationwide.
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