Whipped goat's cheese, fig and pomegranate crostini
- Alexina Anatole
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Makes 16
Easy
Prep: 15 mins
Cook: 30 mins
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An unfussy but elegant canapé with jewel-bright pops of pomegranate to bring the sparkle
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Try our whipped goat's cheese, fig and pomegranate crostini, then try crab crostini, roast beef with bone marrow crostini and horseradish sauce or manchego and fresh fig chutney for crostini.
A jammy, mostarda-adjacent fig compote, made with a mixture of fresh and dried figs, sits atop garlic-rubbed crostini spread with whipped goat’s cheese.
The figs can be made up to five days in advance, the whipped goat’s cheese, two days. Both should be stored in the fridge. The crostini can be made a few hours in advance.
Whipped goat's cheese, fig and pomegranate crostini recipe
Ingredients
Nutrition
FIG COMPOTE
-
6-8 fresh figs
plus extra to garnish
-
100g dried figs
roughly chopped
-
120ml sherry vinegar
-
1 thyme sprig
plus extra leaves to serve
-
3 tbsp honey
or to taste
WHIPPED GOAT’S CHEESE
-
125g log of soft goat’s cheese
-
50g soft cheese
-
½ lemon
zested
TO SERVE
-
baguette or sourdough
cut into 1cm-thick slices
-
olive oil
for brushing
-
1 garlic clove
halved
-
pomegranate molasses
-
pomegranate seeds
Nutrition: per serving
- kcal75
- fat3g
- saturates2g
- carbs8g
- sugars8g
- fibre1g
- protein2g
- salt0.2g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. If using sourdough, cut each slice into four or five small pieces. Arrange the bread slices or pieces on a tray, then brush both sides lightly with oil and bake for 15 mins until golden. As soon as they’re out of the oven, rub the surfaces with the cut sides of the garlic clove. Set aside to cool.
-
step 2
For the compote, cut the fresh figs into quarters or eighths (depending on their size) and put in a medium pan along with the remaining ingredients. Cover, bring to a simmer over a low-medium heat and cook for 10 mins. Uncover and continue to simmer for 15 mins until thickened and jammy. Remove from the heat and leave to cool completely. For the whipped goat’s cheese, whisk together the ingredients until smooth.
-
step 3
Just before serving, spread the whipped cheese over the crostini, then top with the compote. Garnish with a piece of fresh fig, small drizzle of molasses, scattering of pomegranate seeds and a few thyme leaves.
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Authors
Alexina Anatoletalent resident
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