Goats Cheese & Thyme Scented Fig Toasts
These little toasts will brighten up a chilly winter's day. Featuring a delicious fig compote, which you can also make as a quick chutney for your Christmas table. It's wonderful with ham or Stilton too and will keep in the fridge for 5 days in a sealed container. Taking just 30 minutes to prepare and 10 minutes cooking on the hob, this recipe makes up to 24 servings - great when hosting.
6 fresh or dried figs, quartered
6 tablespoons soft brown sugar
200ml red wine
½ teaspoon fresh thyme leaves, plus 1 tablespoon for garnish Sea salt
1 baguette, cut diagonally into 24 slices
3 tablespoons olive oil
250g fresh goat’s cheese
- In a small saucepan, combine the figs, sugar, wine and thyme. Add a pinch of salt.
- Bring the pan to the boil, then reduce to a simmer for 8-10 minutes, until the mixture has thickened into a compote. Put to one side to cool.
- Meanwhile, brush each baguette slice with oil and toast each side.
- Spread each slice with goat’s cheese and top with a spoonful of the compote. Garnish with a little more thyme, season with pepper and serve immediately.