Fig Crostini

• 1 whole Loaf Crusty Italian Bread Or French Baguette, Sliced 1/2 Inch Thick
• 1/2 cups Heavy Cream
• 1 cup Soft Goat Cheese
• 8 ounces, weight Figs, Sliced 1/4 Inch Thick
• 1/4 cups Balsamic Syrup
• 2 teaspoons Extra Virgin Olive Oil, Plus More To Drizzle On Bread
• 1/4 cups Micro Arugula, Other Microgreens, Basil Or Mint, Loosely Packed
• Salt To Taste

1. Heat a grill pan to medium-high heat.
2. Drizzle bread with olive oil and sprinkle lightly with salt.
3. Grill about 2 minutes per side or until charred.
4. Weigh down bread with a plate or sheet tray to encourage grill marks.
5. Set aside.
6. While grilling bread, chill a mixing bowl and whisk attachment in freezer for 5 minutes or more.
7. Use a stand mixer with the chilled bowl and whisk, and beat cream over high speed for 12 minutes, or until stiff peaks form.
8. Season with a pinch of salt.
9. Transfer to bowl.
10. Using the paddle attachment, whip goat cheese in the same bowl over medium-high speed for 30 seconds to 1 minute or until light and fluffy.
11. Gently fold whipped cream into goat cheese in 2 batches.
12. Taste for seasoning.
13. To assemble, spread crostini with whipped goat cheese, layer on fig slices, drizzle lightly with oil, sprinkle with salt, drizzle with balsamic syrup, and garnish with greens.
14. Enjoy.

crusty italian bread, heavy cream, goat cheese, weight, syrup, olive oil, arugula, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/fig-crostini/ (may not work)