I was at the Farmers’ Market a few weeks ago and snagged one of just a few pints of fresh figs from Allder School Berries. I wasn’t sure what I was going to do with them, but I knew I wanted to take advantage of their limited season here in Virginia. After ripening for a day, I decided to make them into beautiful little tartines (or is it crostini?).
Tartines are one of my go-tos; they’re generally pretty simple to make, and they’re gorgeous. And as an appetizer, they’re a great way to welcome guests. You can even set up a tartine “station” with crispy bread and a few toppings for guests to DIY while you finish dinner preparations.
For these tartines, I wanted to err on the side of savory, since I knew the figs were incredibly ripe and sweet. The crispy shallots could honestly be eaten by themselves; they’re delectable. They are the perfect accompaniment to the figs as they add crunch and salt and a slightly sweet oniony taste. If goat cheese isn’t your thing, you could easily substitute another cheese: ricotta, mozzarella, burrata, etc. I used goat cheese because we had it on hand, and we’re trying to stay away from a ton of cow dairy.
Let me know if you try these little guys!
Fig and Crispy Shallot Tartines
– 1 baguette, sliced
– 1 pint fresh figs, cut in half lengthwise
– 5 shallots, sliced very thin
– goat cheese
– extra virgin olive oil
– flaky sea salt
Looking for other simple tartine recipes?
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