Ingredients
1/2 cup balsamic vinegar1 tablespoon honeyCROSTINI:24 slices French bread baguette (1/2 inch thick)3 tablespoons olive oilCRANBERRY-FIG TOPPING:1/2 cup coarsely chopped dried cranberries1/3 cup coarsely chopped dried figs1/3 cup coarsely chopped unblanched almonds1/3 cup coarsely chopped pitted Greek olives1 tablespoon olive oil2 teaspoons balsamic vinegar1/8 teaspoon freshly ground pepperCHEESE SPREAD:2 logs (4 ounces each) spreadable goat cheese1 teaspoon grated lemon zestDash freshly ground pepperMinced fresh mint
Preparation
In a small saucepan, combine vinegar and honey. Bring to a boil. Reduce heat; simmer, uncovered, until mixture is reduced by half, about 5 minutes. Set aside to cool.
Lightly brush both sides of baguette slices with oil; place on an ungreased baking sheet. Broil 3-4 in. from the heat 1-2 minutes on each side or until golden brown. Set aside.
In a small bowl, combine the topping ingredients; toss to coat. In another bowl, beat goat cheese, lemon zest and pepper until blended.
To serve, spread goat cheese mixture over toasts. Stir cranberry mixture; spoon over goat cheese. Drizzle with balsamic glaze and sprinkle with mint.
