2 C dried figs, stems removed

3 C Pinot Grigio wine

1/2 C The Tasteful Olive's Tangerine Balsamic Vinegar

1 log Honey Goat Cheese

1 crusty baquette, cut into crostinis 1/2 " thick

Italian parsley sprigs to garnish.



In 2-qt sauce pan, add first two ingredients and cook over medium low to low heat for 30 minutes, until figs have absorbed the marjority of the wine. Scrape all ingredients into the bowl of a food processor fitted with the chopping blade. Add the balsamic to the bowl. Puree for 2 minutes, until smooth. Set aside to cool slightly.

Preheat oven to 350 degrees F. Cut the crostinis from the baguette 1/2" thick and toast in oven on sheet pan for 5-6 minutes, until they just start to brown around the edges but center is still soft. Remove to serving tray and gently smear one tablespoon of the fig mixture over each crostini. Crumble a teaspoon of honey flavored goat cheese on top of each and garnish with a top sprig of parsley.


Recipe by Matt Chatfield

Executive Chef at William Jewell College, Liberty, MO