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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

Ingredients
– 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

Directions

1. Remove cheese from refrigerator so it can get a bit softer.
2. Lightly toast baguette slices in oven preheated to 350°.
3. Slice shallots and sprinkle with flaky salt. Toss to coat.
4. Preheat 2 tbsp olive oil in skillet on medium-high heat. Add sliced shallots and stir periodically until crispy. Remove from heat and place on paper towel to cool and get rid of excess oil.
5. Cut figs in half.
6. Assemble tartines: smear goat cheese on baguette, add fig half and a pinch of shallots. Drizzle a dew drops of olive oil, and top with flaky sea salt.

ENJOY!

Looking for other simple tartine recipes?