“ Autumn Serenade” – John Coltrane & Johnny Hartman
“Season of mists and mellow fruitfulness,/Close bosom-friend of the maturing sun;/Conspiring with him how to load and bless/With fruit the vines that round the thatch-eaves run;/To bend with apples the moss’d cottage-trees,/And fill all fruit with ripeness to the core;/To swell the gourd, and plump the hazel shells/With a sweet kernel; to set budding more,/And still more, later flowers for the bees,/Until they think warm days will never cease;/For Summer has o’erbrimm’d their clammy cells.”- (J. Keats – Ode to Autumn)
Hello autumn! I guess I say this every year, but even if I was born in winter, autumn is my favourite season. I just love it. I love its richness and its variety of colors and flavors. I love the sunny mornings with the golden leaves shining in the sun. I love the rainy days that keep me in my warm kitchen baking and making goodies. I love the tasty porcini mushrooms. I love the autumn chestnuts. And I love figs. Oh, yes! I adore them. Eating them fresh, in some delicious dessert or in some savory combination always brings me joy and pleasure.
Have you ever tried them with goat cheese and a bit of honey ? The best crostini ever – a delicious starter or a quick dinner. With a glass of Prosecco are perfect for a classic Italian aperitivo. I’ve just tried thiese with homemade bread and it was a real success. Not to mention the sweet Acacia honey from my father’s bees that took them to another level. :)
Don’t expect a complicated recipe, you just need few ingredients and a bit o creativity 
- homemade bread
- fresh figs
- goat cheese
- Acacia honey
- fresh thyme
- Tellichery pepper
- Heat the oven to 180°.
- Prepare the slices of bread and place them on baking paper on a baking tray.
- Add some goat cheese(or a slice) and few slices of figs on each slice of bread.
- Season with freshly ground pepper, drizzle with honey and bake for about 8' or so.
- Add some fresh thyme leaves and serve warm with a glass of white wine.
- Instead of the homemade bread you can use a French baguette.
Rich and flavored, this crostini are ones to remember, no doubt about that!
Enjoy!
P.S. Don’t forget about the Prosecco ;)
Hugs from Milan,
Diana
Pare ceva foarte crocant, iar incredientele sigur ii vor da o aroma puternica. Imi place cum arata si de gust nici macar nu ma indoiesc, trebuie testat. Multumesc mult pentru reteta!
Adriana, desi par, acesti crostini nu sunt foarte crocanti. Tocmai pentru a evita acest lucru nu am prajit painea inainte. Oricum, combinatia e fantastica. Iti multumesc de vizita
Combinația e și una din preferatele mele. Iar toamna o aștept mereu pentru smochine. Fie, și pentru ziua mea! ^_^
E greu sa nu iti placa combinatia asta, Laura. Cu siguranta ziua ta te face sa iubesti toamna si mai mult.
Keats, Coltrane e buon cibo e sono già 3 le cose che abbiamo in comune. Adoro questi crostini, sono perfetti. Qui in autunno ne mangiamo spesso, con l’aggiunta di olio di nocciole e il miele di castagno.
Foto bellissime
Cara Rebecka, anch’io ho avuto la stessa sensazione quando ho scoperto il tuo blog, quella di avere qualcosa in comune, oltre alla origine. Grazie per le tue parole e per la visita. Con il miele di castagno li ho provati anch’io, l’olio di nocciole invece mi è sconosciuto. Adesso devo cercarlo
Un abbraccio da Milano. :*
Wow, smochinele si branza de capra sunt preferatele mele. Abia astept sa incerc reteta si sa ma bucur de gustul ingredientelor mele preferate. Felicitari!
M-aș fi gândit și eu că sunt crocanți înainte să arunc o privire peste comentarii. Dar observ că, într-adevăr, pâinea nu este prăjită, nici smochinele. Totuși, am început puțin să salivez doar văzându-le.