Crostini with cranberries, figs, walnuts and olives

Ingredients for 12 servings:

• 12 slices of ciabatta or baguette
• 25 g walnuts
• 50 g cranberries, dried
• 50 g fig(s), dried
• 12 black olives, pitted
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• some pepper, freshly ground
• 1 tbsp mint leaves, cut into fine strips
• 150 g goat’s cheese, preferably with figs
• some fleur de sel
• n. B. Balsamic cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 23 minutes

Cut or chop the mint into fine strips. In a small bowl, mix the olive oil, balsamic vinegar, and some coarsely ground pepper together, then stir in the mint. Break the walnuts into pieces. Roughly chop the cranberries. Finely dice the figs and chop or dice the olives, not too finely. Add everything to the bowl and mix well. Toast finger-thick slices of baguette or ciabatta under the broiler, in a dry pan, or in a toaster until crisp and lightly browned. Allow the bread slices to cool slightly, spread generously with goat’s cheese, and scatter the fruit mixture on top. Serve the crostini immediately. Sprinkle with coarse salt to taste and/or drizzle with a little balsamic cream, e.g., with fig.