Feta and fig crostini

5 from 2 votes

A great Greek meze made with feta and dried figs poached in brandy

Prep Time25

Cook Time15

Resting time1

Total Time1 40

Course: Appetizer, meze

Cuisine: Greek

Servings: pieces

Calories: 28kcal

Author: Billie Bitzas

Place the figs, thyme, brown sugar, maple syrup, balsamic vinegar and water in a bowl. Mix well and set aside for approximately one hour.
2/3 cup cut up pieces of dried fig, 1 tsp fresh thyme, 2½ tsp brown sugar, 1 tbsp maple syrup, 1 tsp balsamic vinegar, 2/3 cup water
Place the contents of the bowl into a saucepan and bring to a boil. When it has begun to boil, reduce heat to a simmer and cook until there is no more liquid in the saucepan and the figs have broken down somewhat. At this point, add the Metaxa and simmer for a few more minutes, until the liquid has been absorbed. Remove from heat and set aside.
2 tbsp Metaxa brandy or freshly squeezed orange juice
While the fig portion of the recipe is cooling, prepare the feta by mixing the crumbled feta with 1/2 teaspoon of olive oil. Set aside.
2/3 cup crumbled feta, 1/2 tsp olive oil
Preheat your oven to 350 degrees Fahrenheit.
Prepare your crostini. Slice your baguette into 1/2 inch slices, cut on the diagonal (so that each slice of bread is an oval shape). Place your sliced baguette on a cookie sheet and bake them in the middle rack of your oven for approximately 5 minutes per side. Watch so that they don't burn.
baguette
To assemble the crostini, spread some feta over a toasted bread slice. Use the back of a spoon to press down on the feta. Add some of the fig compote on top of the feta. Adorn with a small piece of fresh thyme.
Enjoy!