Crostini de higos y queso de cabra

Ingredientes

• 1 cup (12) dried figs, (stems removed and quartered)
• 3/4 cup orange juice
• 1/2 cup water
• 2 teaspoons orange zest, (finely grated)
• 1 pinch sea salt
• 1 tablespoon orange liqueur, (such as Gran Marnier or Triple Sec (optional))
• 8 ounces fresh goat cheese , (at room temperature)
• 2 teaspoon honey
• 24 1/2-inch slices baguette, (sliced on a sharp diagonal)
• 1 tablespoon olive oil, (extra version)
• 1 green onion, (scallion, or chives, thinly sliced)

Preparación

1. 1

   Place the chopped dried figs, orange juice, water, orange zest and salt in a saucepan. Simmer over low heat until the figs are soft and only about 2 tablespoons of the liquid remains, 20 to 30 minutes. If the mixture gets dry, add water to keep it moist.

2. 2

   Cool the mixture, add a little orange liqueur and purée the mixture in a blender or food processor to make a paste, or jam. Set aside.

3. 3

   Preheat oven to 400°F. Brush the baguette slices with a little olive oil. Toast the baguette slices for about 7 minutes until they are beginning to crisp, but are still soft in the center. Remove from the oven to cool slightly.

4. 4

   Whip the goat cheese with a teaspoon of honey in a mini food processor or by hand.

5. 5

   Spread the fig paste on the crostini, then top with about 1/2 tablespoon goat cheese. OR add a smear of whipped goat cheese to the crostini, then top with a teaspoon of fig jam. Sprinkle with freshly chopped green onions or chives or orange zest and serve.