- Place figs, port, sugar, ginger and rosemary in a small saucepan set over medium-high heat. Bring to a boil, uncovered, stirring occasionally. Then reduce heat to medium and simmer, stirring occasionally, 3 minutes. Meanwhile, peel and core pear, then chop. Stir into fig mixture and continue simmering, stirring occasionally, until most of liquid is absorbed, 2 to 4 minutes. Refrigerate to cool quickly. Discard ginger slices. If making ahead, turn into a jar or plastic container. Seal tightly and refrigerate up to 1 week.
- To make crostini, preheat oven to 400F (200C). Slice baguette into 1/4-inch- (0.5-cm-) thick rounds. Spread out on a baking sheet. Toast in oven until edges are golden-tinged, 5 to 6 minutes. If making ahead, store in an airtight container at room temperature up to several days. To serve, spread each warm or room-temperature toast with a heaping teaspoon (7 mL) cheese. Top with a generous dollop of fig mixture. Great with a glass of bubbly.
Crostini, which means “little toasts” in Italian, are often used as a base for canapes. We used garlicky cheese and port-soaked figs and pears. Make the fig mixture a few days ahead so the flavours meld together.
Protein 0.9 g
Carbohydrates 8.1 g
Fat 2.4 g
Fibre 0.9 g
Sodium 59 mg