This was our appetizer for Friday night's
Olmsted dinner at our house and a little something I've been making a few times a week now that figs are in season. We can't get enough!! Since we had 14 people over (Cam and I loved getting to know everyone better!) I wanted to make a simple yet special dinner that could be served family-style. We had these crostini, lemon and garlic marinated chicken that Cam grilled, roasted new summer potatoes and beets with fresh pesto for dipping, a big farmer's market salad and my
stone fruit and blackberry cobbler for dessert. It was a good night.
For these crostini, like any simple recipe, the quality of the ingredients makes all the difference. Not everyone has access to a farmer's market or to locally grown fruit, or even to fresh figs (hi friends in Okinawa!), but if you do, you'll almost always find juicier, riper, more flavorful ones than you would at the grocery store.
I rubbed the sourdough bread (feel free to use whichever kind of bread you'd like!) with fresh rosemary, olive oil and sea salt before spreading on goat cheese and popping it in the oven for five minutes to get the bread crispy and the cheese warm. Then a good drizzle of extra virgin olive oil, sliced fresh figs and a good drizzle of honey. So simple and so delicious.