Flavors of fall—sage and figs—pair up with tangy goat cheese for an elegant appetizer that’s a perfect match for a glass of bubbly.
What to buy: Fig jam can be purchased at high-end grocery stores. Quince jam, a.k.a. membrillo, would also be delicious here.
Game plan: The toasts can be made up to a day ahead and stored at room temperature in an airtight container. The sage can also be prepared a day ahead, loosely wrapped in a paper towel, and stored in an airtight container.
This recipe was featured as part of our Thanksgiving for Six menu.
- Yield: About 20 servings as an hors d’oeuvre
- Difficulty: Easy
- Total: 45 mins
- 1 sweet baguette
- 1/3 cup olive oil
- Kosher salt
- 20 sage leaves
- 4 ounces goat cheese
- 1/3 cup fig jam
- Heat the oven to 400°F and arrange a rack in the middle. Cut the baguette on the bias into about 20 (1/2-inch-thick) slices and place on a baking sheet. Using 1 tablespoon of the olive oil, lightly brush each slice. Sprinkle with salt and bake until lightly toasted and crisp, about 8 minutes. Let cool.
- Meanwhile, line a plate with paper towels and set aside. Heat the remaining olive oil in a small frying pan over medium-low heat. When the oil shimmers, gently place 2 to 3 sage leaves at a time into the hot oil until they darken in color and any bubbling subsides. Immediately remove the leaves with tongs or a slotted spoon and transfer to the paper-towel-lined plate. Repeat with the remaining sage leaves. Set aside.
- Gently spread 1 teaspoon of the goat cheese on each crostini, top with a heaping 1/2 teaspoon of the fig jam, and garnish with a fried sage leaf.