Here, dried figs are simmered in just enough liquid so they soften into a thick jam. Try stirring the leftover compote into your yogurt or oatmeal the next day.

Lynda Balslev
Source: EatingWell Magazine, January/February 2020

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Recipe Summary

active:
35 mins
total:
1 hr 15 mins
Servings:
15
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine figs, honey, lemon juice, orange juice, water, 1/2 teaspoon rosemary, salt and pepper in a small saucepan. Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, partially cover and cook, stirring occasionally, until slightly thickened, about 15 minutes. Transfer to a large heatproof bowl and spread into an even layer to speed cooling. Let cool to room temperature, about 15 minutes.

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  • Meanwhile, preheat oven to 375 degrees F.

  • Place baguette slices on a rimmed baking sheet and brush the tops with oil. Bake until crisp and light golden, 8 to 10 minutes.

  • Spread the crostini with goat cheese and top each with about 2 teaspoons compote (reserve the rest for another use). Garnish with lemon zest, the remaining 1/2 teaspoon rosemary and more honey, if desired.

Tips

To make ahead: Refrigerate compote (Step 1) for up to 1 week.

Nutrition Facts

137 calories; protein 4g 8% DV; carbohydrates 22.9g 7% DV; exchange other carbs 1.5; dietary fiber 1.9g 8% DV; sugars 10.9g; fat 3.6g 6% DV; saturated fat 1.8g 9% DV; cholesterol 5.2mg 2% DV; vitamin a iu 125.6IU 3% DV; vitamin c 4.2mg 7% DV; folate 3.2mcg 1% DV; calcium 35.2mg 4% DV; iron 1.2mg 7% DV; magnesium 2.6mg 1% DV; potassium 94.3mg 3% DV; sodium 183.5mg 7% DV; added sugar 4g.