Monday, October 10, 2011

Crostini with Goat Cheese, Fig, and Fried Sage

This is a continuation of the foods served at my party on Friday.  This combines several different flavors and textures, the salty from the toasts, the sweetness of the fig, creaminess of the goat cheese, and crunch from the sage leaves.  Perfect for snacking.

1 loaf water bread, sliced
Extra virgin olive oil
Goat cheese with herbs
Fig spread (or fig jam, jelly)

Spread the sliced bread in a single layer on a baking sheet.  Drizzle with olive oil.  LIGHTLY (not too much) sprinkle with salt.  Bake until they are a light golden color.

Allow the bread to cool to room temperature.  Then heat a small saute pan over medium heat.  Add enough olive oil to the pan to fry the sage (completely cover the bottom of the pan with oil).  Once the oil is hot (don't burn the oil), add several sage leaves.  The sides will roll and remove after about 30 seconds.  Transfer to a paper towel to absorb the extra oil. 

Spread the goat cheese on the toasts, followed by some fig.  Top with a sage leaf.

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