One of my favorite dinners when I’m too tired to cook is baguette slices topped with goat cheese crumbles, followed by fresh fruit topped with goat cheese crumbles. The fact is, lately I love goat cheese so much it has started to take over my refrigerator — it has become my “slip it into every dish” cheese where Parmesan used to reign supreme. But one night while I was eating my dynamo goat cheese-and-baguette combo, I suddenly remembered the fig jam I had brought back from Paris. A few drizzles of jam over the cheese, a long, luxurious bite into the slice, and WOWOW! I have discovered the best food ever.
Best. Food. Ever. (Except don’t eat too many of these in a row or you will get quite the sugar rush!) I am embarrassed to admit that after being back in the US for a week, my large container of fig jam is almost half gone! Fortunately for me, and for those of you who don’t grocery shop in Paris, I found a whole section of various fig jams and preserves at Whole Foods this weekend as well. Or, if you were very, very smart and made your own fig jam back when figs were in season, that would be best of all. Guess what I am doing next time I find fresh figs?
I’m sorry that I didn’t post these sooner, because they would have been a sweet and delicious appetizer for an Oscars party, if anyone threw one! They could, of course, also be smushed together to make a sandwich, the deliciousness of which would be unparallelled.
Fig and Goat Cheese Canapes
1 cup fig jam
12 ounces goat cheese, crumbled
Honey, to drizzle (optional — very sweet!)
1. Cut baguette into 1/2″ slices, discarding the ends.
2. In a large toaster oven set to low heat, or conventional oven heated to 275 degrees, toast bread for about 5 minutes, just for crispness.
3. While the bread is still warm, spread each slice with about a tablespoon of jam.
4. Drop goat cheese crumbles on top of all the slices, roughly evenly.
5. Drizzle with honey if desired, and serve!
Serves 6-8 as an appetizer.