Sweet Fig Salad with Nutty Pesto and Goat's Cheese Crostini

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy

For the pesto

1 packed cup fresh basil leaves
1/4 cup pine nuts, toasted
1 small clove of garlic
Sea salt and Freshly cracked black pepper
1/4 cup extra virgin olive oil

For the goat's cheese crostini

1/2 fresh baguette, sliced into 1/2 –inch rounds
1/4 cup creamy goat cheese
1 tablespoon extra virgin olive oil
1/2 cup dried figs, sliced
4 cups salad leaves
1 tablespoon extra virgin olive oil

To make the pesto: In a food processor, blend together basil, toasted pine nuts, garlic, Parmesan, sea salt and cracked pepper. While blending, slowly pour in the extra virgin olive oil in a thin stream. Blend until smooth.

To make the goat cheese crostini: Spread about 1 tbsp of cheese onto baguette rounds. Drizzle with olive oil and broil for a few minutes until cheese is slightly golden and bubbling.

In a bowl, combine figs, salad leaves, 4 tablespoons of the pesto and mix. Serve topped with 2 pieces of the goat cheese crostini and drizzle with balsamic reduction.

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