Roasted Fig Crostini

 

Oh, how I want to love figs. I am attracted to their shape and color, perfectly plump little bulbs, striated in violets and yellows, or hued in light green and dark purple. Soft and sensual to the touch and mildly aromatic, perhaps it's their mildness that confounds me. Faintly sweet, yet nutty and vegetal, I find the fig elusive in flavor, its softness shrouding it like a mysterious woman in a cloak. I know there is more to the fig, and I want to discover it. I want to love it. 

So, I found a ploy, or really a method, to reveal its secrets. By roasting figs in the oven, their taste and texture take on a whole new dimension. The fruit is coaxed from its shroud of vagueness, its natural sugars oozing and caramelizing, while its plumpness is reduced to a crispy intensity that bursts with flavor. There is no coyness or ambiguity with a roasted fig. It's sweetness and articulated flavor is a perfect match with other ingredients, such as goat cheese and basil. Try it, you'll like it. In fact, you will love it.


  

Roasted Fig Crostini

makes 8

Extra-virgin olive oil
4 figs, sliced lengthwise, 1/4" thick
8 slices of baguette, cut on the diagonal, 1/2" thick
6 ounces soft mild goat cheese
Runny honey
Sea salt
Freshly ground black pepper
8 whole basil leaves

Preheat oven to 400 F. (200 C.)
Lightly oil baking tray. Arrange fig slices in one layer. Lightly brush tops with olive oil. Bake in oven until bubbly and beginning to caramelize, about 20 minutes. While figs are roasting, brush baguette slices with olive oil. Arrange on another baking tray in one layer. Bake in same oven until golden brown, about 10 minutes. To assemble crostini, spread baguette slices with goat cheese. Arrange 1-2 figs over cheese in one layer. Lightly drizzle with honey. Sprinkle with salt and pepper. Top with a basil leaf. Serve immediately.
 

If you like this, you might enjoy these recipes from TasteFood:

 Asparagus with Crispy Prosciutto and Tarragon Aioli

Prosciutto Fig Arugula Roll-Ups with Honey

  

Figs and Greens with Blue Cheese, Walnuts and Honey Vinaigrette

  
and these fig recipes from the foodblogs:
Fresh Fig Sorbet from Ms. Adventures in Italy 
Fig Brie Grape Pizza from White on Rice Couple
Skinny Figgy Bars from Fat-Free Vegan Kitchen
Fig Cookies from Andrea Meyers

Comments

[jenny]

Allégorie pour la figue, un amour partagé :)
Thanks for putting the Celcius degrees back on, it's usefull.
From Banyuls, santé.

[johanna]

you know i have always loved figs, but always hated beetroot. and also always tried hard to fall in love with it. and it is also only in its roasted form that i have accepted it. isn't it funny how roasting can alter a fruit-veg beyond recognition?

[Lynda]

Johanna,
I feel the same way about beetroot, and have also grown to like them when roasted - especially the golden ones.