• 20servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB2, B3, B6, B9, B12
MineralsNatrium, Chromium, Calcium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 sweet baguette

  2. 1/3 cup olive oil

  3. Kosher salt

  4. 20 sage leaves

  5. 4 ounces goat cheese

  6. 1/3 cup fig jam

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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 the remaining sage leaves. Set aside.

  3. 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.

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