8 oz goat cheese log, sliced into rounds (about 10–11 rounds)
7–8 spoonfuls of fig jam/preserves
1 T honey (I used hot honey)
1 tsp red pepper flakes, more to taste
A few Tablespoons EACH chopped pistachios and dried cranberries
Fresh thyme, as garnish
1 French baguette, sliced at a diagonal and toasted
Pre-heat oven to 400 degrees and grease a small oval cast iron skillet or baking dish. Add goat cheese rounds in an even layer to cover the bottom of the skillet. Add spoonfuls of fig spread into any open pockets. Sprinkle with red pepper flakes and drizzle with honey. Bake for 14-16 minutes, until bubbling. Top with fresh thyme, pistachios, and cranberries. Serve with warm crostini’s or crackers.
To toast up baguette, slice at a diagonal and brush with olive oil. Bake at 400 degrees for 6-7 minutes or until toasted.