<?xml version="1.0" encoding="UTF-8"?>
<item>
  <id>13518</id>
  <title>Fig Jam and Goat Cheese Crostini</title>
  <total_time>45 mins</total_time>
  <active_time>45 mins</active_time>
  <serves>About 20 servings as an hors d'oeuvre</serves>
  <published_at>Mon Nov 24 16:11:00 -0800 2008</published_at>
  <updated_at>Wed Oct 28 16:11:51 -0700 2009</updated_at>
  <difficulty>Easy</difficulty>
  <cuisine>American</cuisine>
  <type>CHOW</type>
  <link>http://www.chow.com/recipes/13518</link>
  <pubDate>Wed, 28 Oct 2009 23:11:51 GMT</pubDate>
  <short_description>Perfect for a holiday cocktail party</short_description>
  <long_description>Classic fall flavors come together for an elegant hors d'oeuvre.</long_description>
  <introduction>
    <![CDATA[<p>Flavors of fall&#8212;sage and figs&#8212;pair up with tangy goat cheese for an elegant appetizer that&#8217;s a perfect pairing for a glass of bubbly.</p>


	<p><strong>What to buy:</strong> Fig jam can be purchased at high-end grocery stores. Quince jam, a.k.a. membrillo, would also be delicious here.</p>


	<p><strong>Game plan:</strong> The toasts can be made up to a day ahead and stored at room temperature in an airtight container. The sage can also be prepared a day ahead, loosely wrapped in a paper towel, and stored in an airtight container.</p>


	<p>This recipe was featured as part of our <a href="http://www.chow.com/stories/11374">Thanksgiving for Six</a> menu.</p>]]>
  </introduction>
  <instructions>
    <![CDATA[<ol>
	<li>Heat the oven to 400°F and arrange a rack in the middle. Cut the baguette on the bias into about 20 (1/2-inch-thick) slices and place on a baking sheet. Using 1 tablespoon of the olive oil, lightly brush each slice. Sprinkle with salt and bake until lightly toasted and crisp, about 8 minutes. Let cool.</li>
		<li>Meanwhile, line a plate with paper towels and set aside. Heat the remaining olive oil in a small frying pan over medium-low heat. When the oil shimmers, gently place 2 to 3 sage leaves at a time into the hot oil until they darken in color and any bubbling subsides. Immediately remove the leaves with tongs or a slotted spoon and transfer to the paper-towel-lined plate. Repeat with remaining sage leaves. Set aside.</li>
		<li>Gently spread 1 teaspoon of the goat cheese on each crostini, top with a heaping 1/2 teaspoon of the fig jam, and garnish with a fried sage leaf.</li>
	</ol>]]>
  </instructions>
  <img>http://www.chow.com/assets/2008/11/fig_crostini290.jpg</img>
  <author>Amy Wisniewski</author>
  <category>
    <id>53</id>
    <name>Starter</name>
  </category>
  <ingredients>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>1 sweet baguette**</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>1/3 cup olive oil</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>219</ingredient_id>
      <description>
        <![CDATA[<p>20 <strong>sage</strong> leaves</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>4 ounces goat cheese</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>34</ingredient_id>
      <description>
        <![CDATA[<p>1/3 cup <strong>fig</strong> jam</p>]]>
      </description>
    </ingredient>
  </ingredients>
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