Time 45m Yield 12 Number Of Ingredients 5 Steps:
Preheat oven to 400 degrees F. Lightly brush both sides of baguette slices with oil and place slightly spaced on rimmed baking pans. Bake for 10-12 minutes or until lightly browned and crisp. Top each slice with ham and Brie and bake for an additional 5-8 minutes or until Brie has just begun to melt. Top each crostini with fig jam and serve warm for best flavor.
Time 10m Yield Makes 1 Number Of Ingredients 7 Steps:
Heat a toastie maker or a small griddle pan. Butter each slice of bread on one side, then spread the other side of one slice with fig jam, and one with mustard. Top the fig jam with brie and ham, sandwich with the remaining bread, butter-side up, then place in the toastie maker or the griddle pan. If cooking in a pan, squash down a little with the back of a fish slice while cooking, flip over after 2-3 mins when golden, then cook on the other side. Serve with a handful of salad leaves on the side, if you like.
Time 45m Yield 12 Number Of Ingredients 5 Steps:
Preheat oven to 400 degrees F. Lightly brush both sides of baguette slices with oil and place slightly spaced on rimmed baking pans. Bake for 10-12 minutes or until lightly browned and crisp. Top each slice with ham and Brie and bake for an additional 5-8 minutes or until Brie has just begun to melt. Top each crostini with fig jam and serve warm for best flavor.
Time 45m Yield 20 crostini, 10 serving(s) Number Of Ingredients 6 Steps:
Heat the oven to 400°F Cut the baguette on the bias into about 20 (1/2-inch-thick) slices and place on a baking sheet. Using 1 tablespoon of the olive oil, lightly brush each slice. Sprinkle with salt and bake until lightly toasted and crisp, about 8 minutes; let cool. Line a plate with paper towels and set aside. Heat the remaining olive oil in a small frying pan over medium-low heat. When the oil shimmers, gently place 2 to 3 sage leaves at a time into the hot oil until they darken in color and any bubbling subsides. Immediately remove the leaves with tongs or a slotted spoon and transfer to the paper-towel-lined plate. Repeat with remaining sage leaves; set aside. Gently spread 1 teaspoon of the goat cheese on each crostini, top with a heaping 1/2 teaspoon of the fig jam, and garnish with a fried sage leaf.
