Savory Fig Jam & Goat Cheese Crostini

Depart from the norm and make a savory fig jam (enough for one evening's appetizers), and then cookk up some more to share or put up for winter. We've adapted it from a Gourmet recipe dated September 2003.

Ingredients:

3 TBS minced shallot

2 (3-inch) sprigs lemon thyme, plue 1/2 tsp. minced fresh lemon thyme

1/2 bay leaf

1 1/2 TBS unsalted butter

3/4 C figs, finely chopped

3/4 C Port

1/4 tsp. salt

1/8 tsp. black pepper

Cook shallot, lemon thyme sprigs, and bay leaf in butter in a 1 - 1 1/2 quart saucepan over moderately low heat, stirring until shallot is soft - about 2 minutes. Add figs, Port, salt, and pepper and bring to a boil. Simmer, covered, until figs are soft. It there is still liquid in the saucepan, remove lid and simmer, stirring until most of the liquid is evaporated. Discard bay leaf and thyme sprigs and transfer jam to a bowl. Cool, then stir in minced lemon thyme and salt and pepper to taste.

To Prepare Appetizer:

Thinly slice baguette on the diagonal. Brush lightly with olive oil and toast in a 350 degree oven. When crisp, remove and cool.

Spread each toast with 1 tsp fig jam. Top with about 1 1/2 tsp. goat cheese and 2 pieces fresh fig.