Baked fig and goat cheese crostini with pancetta, and pecans is both savory and naturally sweet. An easy elegant appetizerfor any occasion.
Prep Time: 20minutes
Cook Time: 10minutes
¼cuppecans(toasted and chopped)
1teaspoonfresh thyme(finely chopped)
Preheat oven to 350º. Line a baking sheet with aluminum foil.
In a skillet, cook the pancetta until crisp. Place on paper towels to absorb any excess fat and let cool. Chop into small pieces.
Toast the pecans until very lightly golden brown. Remove and let cool. Chop into small pieces.
In a bowl, combine the cooked pancetta, pecans, goat cheese, and thyme.
Cut figs in half, removing stems. Press the back of a small spoon into the centers of the fig halves making a small indentation in each. Spoon a heaping teaspoon of pancetta mixture into each fig half.
Place fig halves on one side of a foil lined baking sheet and baguette slices on the other half. Brush baguette slices with butter on both sides. Bake for 10-15 minutes at 350º until baguette slices are toasted.
Remove and place fig on baguette on serving dish and drizzle with honey.
Barbara's Notes + Tips
You can substitute bacon or prosciutto for the pancetta.
Cut the baguette with a serrated knife into ¼ inch slices
If figs are large, cut them into thirds.
These are best served at room temperature.
They will stay fresh for several hours.
These can be made ahead of time and just drizzle honey prior to serving.
When choosing figs, look for ones that are slightly soft.