Directions

Preheat oven to 425°F.

Make the balsamic glaze first:

1. Combine the balsamic vinegar, white grape vinegar and 1/3 cup of the Meyer lemon honey in a saucepan and stir over medium heat until combined.

2. Raise the heat to bring to a simmer and reduce to 1/3 the volume, about 10 minutes.

3. Transfer to a glass cup or bowl and let cool. The glaze will thicken further upon cooling.

Toast the baguette:

1. Cut the baguette into 1/2 inch diagonal slices—about 25 slices depending on length. Brush both sides lightly with olive oil then place on a baking sheet.

2. Bake the baguette slices 3-4 minutes until they start to crisp up. Remove from oven and let cool.

Make the goat cheese spread:

1. In a food processor or bowl combine the goat cheese, salt, remaining two tablespoons of Meyer lemon honey and 1-2 teaspoons of the fresh thyme.

2. Process or mix with a whisk until smooth and creamy.

Assemble the crostini:

1. Spread a tablespoon or so of the goat cheese on one side of each toasted baguette slice.

2. Top with alternating slices of fig and nectarine, drizzle a teaspoon or so of the balsamic glaze on top and a few sprinkles of fresh thyme. Serve immediately.

Notes:

You can make both the whipped goat cheese and balsamic glaze ahead of time. Keep the prepared whipped goat cheese chilled; once ready to use bring to cool room temperature and whip again. Keep the balsamic glaze in a lidded jar or bowl at room temperature. If refrigerated it will firm up and need to be reheated slightly.