- 1/2 white baguette
- 100g (3.5 oz) creamy goat's cheese
- About 5 rashers smoked bacon (U.K. Readers: Streaky bacon is best )
- ~3 Tbsp Fig Relish (fig jam would probably work too)
- ~2Tbsp Olive Oil
- Fry bacon over medium-high heat until well done.
- Remove from heat and drain on a paper towel.
- Thinly slice the baguette (roughly 15 slices), and brush each slice with a little olive oil.
- Place the baguette slices under the grill/broiler on medium heat for about 3-4 minutes.
- Meanwhile, divide the goats cheese into about 15 equal "slices". (It will probably crumble when you cut it, so don't worry about trying to make it perfect)
- Put about 1/2-1 tsp fig relish on each baguette slice, followed by the goats cheese.
- Place the topped baguette slices back under the grill for another 3 minutes, or until the cheese just starts to brown.
- Crumble the bacon slices over the top of the crostini.
Serve with a simple, spinach salad, dressed with olive oil & balsamic. Goes great with a glass of a nice, buttery Chardonnay. (This recipe serves 4-5 as an appetiser)
If I had to guess what heaven tastes like, I would have to bet it's pretty close to these little bites of wonderful.