Recipe

		Crostini with Poached Figs and Goat Cheese
		Serving Size - 7
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

2 cups dry red wine, such as Pinot noir

2 tablespoons plus 1 teaspoon honey

6 dried Mission figs (about 4 ounces)

3 ounces bacon

2 tablespoons olive oil

8 ounces goat cheese, at room temperature

2 tablespoons lemon juice (about 1 small lemon)

1/4 teaspoon kosher salt

French Bread

In a medium saucepan combine the wine, 2 tablespoons of the honey, the figs and star anise. Bring to a boil over medium heat. Reduce the heat to low and simmer until the figs are plump and tender, about 20 minutes. Transfer the figs to a cutting board to cool for 5 minutes. Then cut the figs into 1/4-inch slices. Discard the anise and bring the liquid back up to a boil over medium heat. Cook until the mixture is thick and reduced to 1/4 cup, about 10 minutes. Transfer the syrup to a small bowl and cool to room temperature. Cook bacon, then set aside to cool then roughly chop. Brush the bread slices with the oil. Place on a baking sheet and broil until lightly toasted. Transfer to a cooling rack. In a medium bowl combine the goat cheese, lemon juice, remaining 1 teaspoon honey, the chopped mint and the salt. Spread 1 tablespoon of the goat cheese mixture onto each crostini. Top with bacon crumbles, fig slices. Just before serving, drizzle with the reserved syrup.