The Hip Hostess

Fig jam has somehow managed to fly under the radar on grocery store shelves.  It’s available in most stores among the many common varieties, though likely placed above or below the more popular fruit flavors like strawberry and grape.  This is a spread that is not to be missed.  It’s a delicious fruit jam that has a sweet and complex flavor (think moderately sweet raisin with peach with vanilla). 

Fig jam pairs nicely with both sweet and savory foods, and is especially tasty with any type of creamy or salty cheese.  Use it on a roasted turkey and brie cheese sandwhich, pour it over cream cheese and serve with whole wheat crackers, or use it as a topping for a cheesecake.

Crostini provides a perfect vehicle for transporting fig jam and tangy goat cheese into one delectable bite.  Serve the crostini as an appetizer for a casual dinner or a cocktail party, as the fig jam makes it both rustic and sophisticated all at once.

1 loaf baguette (white or whole wheat), sliced into ½ inch rounds

6oz goat cheese, softened

6oz jar of fig jam (or homemade)

extra virgin olive oil

2 garlic cloves, peeled

1.       Preheat oven to 400 degrees.  Slice baguette into rounds; place rounds in single layer on baking sheet.  Drizzle or brush with olive oil.  Baked on rack in middle of oven until golden brown and slightly crisp (about 8 minutes).  Remove from oven and rub garlic clove on oiled side each round.  Cool to room temperature.  This step can be done up to a week in advance; store in n air-tight container.

2.       Spread a thin layer of goat cheese on each piece of crostini using a small butter knife.  Put a dallop of fig jam on top of goat cheese.  Garnish platter with fresh figs sliced in half.  Serve at room temperature.