1 loaf country bread white cut into 1/2-inch slices, and then cut into shapes, optional
2 cups cooking wine dry red such as pinot noir
4 ounces mission figs dried
1 teaspoon mint leaves fresh chopped
2 tablespoons mint leaves fresh sliced for sprinkling
8 ounces goat cheese at room temperature
2 tablespoons honey
0.3 teaspoon kosher salt
2 tablespoons juice of lemon 1 small lemon
2 tablespoons olive oil
3 ounces pancetta sliced into 1/ slices
2 star anise whole
Equipment
bowl
baking sheet
sauce pan
oven
wire rack
cutting board
Directions
Watch how to make this recipe.
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.
Place a rack in the center of the oven and preheat to 375 degrees F.
Place the pancetta on a baking sheet and bake until the slices are crispy and brown, about 6 minutes. Set aside to cool then roughly chop.
Brush the bread slices with the oil.
Place on a baking sheet and bake until lightly toasted, about 8 minutes.
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 fig slices, pancetta crumbles and a sprinkle of sliced mint. Just before serving, drizzle with the reserved syrup.
