Crostini with mushrooms, goat cheese, and figs

The following recipe makes a simple but tasty autumnal lunch when local figs are in season in the South of France. The sweet taste of figs compliments nicely with the tartness of goat cheese. 

2 servings

4 slices of country bread

Olive oil

8- 10 mushrooms, champignons de Paris

6 figs

About 100 g goat cheese, la bûche de chevre

Baby salad leaves

Vinaigrette

Preheat the oven to 200° C roast.

Cut 4 nice slices from a country bread and brush them on both sides with olive oil. Roast for about 7 minutes until golden.

Clean the mushrooms and slice them. Sauté in olive oil until nicely coloured.

Cut 8 slices from the goat cheese.

Wash and dry the figs. Cut them into 4 sections.

Divide the crostini on two large plates. Place 2 slices of goat cheese on each bread slice. Divide the mushrooms and figs on the crostini slices placing the extra figs on the plates. Sprinkle with some olive oil. Place a small handful of baby salad leaves on the plates and sprinkle with vinaigrette.