fig and drunken goat crostini

a.k.a. posh figgy rarebits

have you ever had a welsh rarebit? they're a little bit of toasted cheesy heaven! jamie oliver's version, while not traditional, made me a lifelong fan. it's just toast with jam and a cheesy sauce that gets broiled until golden brown.

throw some fresh figs in there, and you're ready to party. oh figs, you delicate, delicious, devils. i spend a fortune on you, and then at least 1/4 of the basket is smashed. how am i supposed to take a pretty picture with smashed figs? this recipe uses all the figs- the pretty ones on top, and the honorable mentions spread under the blanket of gooey drunken goat cheese. double the figs, double the delight.

fig and drunken goat crostini:

• 1/2 baguette, sliced at a diagonal, 1/2"thick
• olive oil
• 1 pint of figs, washed and stemmed
• 3 Tablespoons creme fraiche
• 1 egg yolk
• 1/2 teaspoon dry mustard powder
• 3/4 cup shredded drunken goat cheese (or manchego, or campo)
• salt and pepper
• drizzle of vegetarian worcestershire sauce, or balsamic vinegar
• finely chopped rosemary, or thyme

preparation:

• preheat the broiler. drizzle a bit of olive oil and a sprinkle of salt on the sliced bread, and toast under the broiler very slightly on both sides. cover a baking sheet with foil, and place or arrange the toasts on it.
• thinly slice up all the pretty figs - each toast will use 3-4 slices. quarter the rest of the figs and scoop out their guts. spread these on the toast.
• mix together the creme fraiche, egg, mustard, and shredded cheese. season with salt and pepper. spread this mixture on the toast, covering it completely to the edges. broil the toasts until the cheese is bubbly and dark golden. remove the toasts from the broiler and let cool slightly. top each toast with a few sliced figs and a pinch of rosemary.

there's enough cheese sauce in this recipe for at least a dozen small toasts. depending on how stingy you are with it, you could get up to 20.

ps- dont be stingy with it.