Balsamic Fig with Goat Cheese Crostini

This appetizer is really fresh and simple - the sweetness of the fig is balanced by the tart goat cheese and complemented by balsamic vinegar and fresh rosemary. It's also great if you need to bring something to a party - no heating needed/easy to transport. I brought these to my friend Mer's fabulous holiday party and they were gobbled up pretty quickly (the best gauge of success).

Ingredients:
Makes 24 crostinis
1 loaf Italian bread
1 lb dried figs (about 15 figs)
2 tbsp balsamic vinegar
6 oz goat cheese
1 tbsp chopped fresh rosemary (and sprigs for garnish)
Olive oil
Fresh ground salt and pepper

Heat oven to 425 degrees.

I was lucky enough to be at Mariano's on a Saturday when they have freshly baked Turano bread delivered - it took a fair amount of will power to not devour that crusty goodness.

Slice bread about 1/2 inch thick and spread out on a baking sheet. Drizzle with olive oil and season with salt and pepper. Lightly brown in oven for about 8 minutes. Let cool while you prepare the figs.

Chop off stems from figs and dice them. In a small bowl, marinate the chopped figs with the balsamic vinegar, salt and pepper to taste (about 1/4 tsp) for 15 minutes to an hour. After the figs have marinated, spread the goat cheese on each crostini and top with the figs.

Mine the rosemary and sprinkle on the crostinis. Add a little more salt and pepper (to taste). Garnish with the extra rosemary sprigs.

Looking for more appetizer ideas? Try my Prosciutto Brie with Honey Apple Crostini - I served the two apps side by side at the party.