Ingredients
- 1.5 cups of Water
- ½ cup of Red wine
- 3 Thyme, whole sprigs
- 1 Lemon, Zest of 1 small lemon
- 1 teaspoon of Lemon juice, fresh
- ½ cup of Sugar
- ½ teaspoon of Cinnamon
- 8 ounces of Dried figs, diced
- 1 Bread, sliced
- 2 teaspoons of Olive oil, drizzle
- 8 Bacon
- 4 ounces of Goat cheese
Directions
- In a medium saucepan, bring water, red wine, thyme sprigs, lemon zest, sugar, and cinnamon to a boil.
- Once boiling, lower heat to a simmer and add diced figs.
- After 30 minutes of simmering, remove the thyme sprigs and begin to slightly mash the figs.
- Continue simmering for 15 more minutes, until compote has thickened to desired consistency.
- While fig compote is simmering, pre-heat oven to 350° F. Lay bacon slices on baking sheet with parchment paper (for easy clean up). Bake for 12-15 minutes. Once bacon is cooked and cooled slightly, cut bacon slices into thirds.
- After the bacon has cooked, begin making the crostini by laying baguette slices on baking sheet. Drizzle with olive oil (don't drench them). Sprinkle with salt and pepper. Flip slices over and repeat drizzling process.
- Toast slices in the oven for 5-7 minutes, flipping halfway through. Watch carefully so they don't burn.
- When compote has simmered for 45 minutes, remove from heat and let cool slightly.
- Assemble each crostini slice in the following order: a spread of goat cheese, a slice or two of cut bacon, and fig compote.
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