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

Ingredients (6)

  • 1 sweet baguette
  • 1/3 cup olive oil
  • Kosher salt
  • 20 sage leaves
  • 4 ounces goat cheese
  • 1/3 cup fig jam

Instructions

  1. 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.
  2. 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.
  3. 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.