Name: Fig Compote Crostini
Cook time: 30 min
Total time: 30 min
Ingredients: 1 cup dried Black Mission figs, stems removed and chopped; 1 cup apple cider; ¼ cup orange juice; 1 tablespoon fresh lemon juice; 1 cinnamon stick; 1 star anise pod; 1-inch strip of lemon peel; A few sprigs of fresh thyme; Pinch of ground cloves; Pinch of salt; Baguette; Olive oil; 1 cup Tofu & Pine Nut Ricotta (optional)

Imagine it's Sunday, about four o'clock on a dark and blustery winter afternoon. Too raw to venture out. You've got a cozy spot to settle into with a good book and a glass of wine or cup of hot tea,

1 cup dried Black Mission figs, stems removed and chopped

1 cup apple cider

¼ cup orange juice

1 tablespoon fresh lemon juice

1 cinnamon stick

1 star anise pod

1-inch strip of lemon peel

A few sprigs of fresh thyme

Pinch of ground cloves

Pinch of salt

Baguette

Olive oil

1 cup Tofu & Pine Nut Ricotta (optional)

Preheat oven to 350ºF. Put figs, cider, orange juice, lemon juice, cinnamon stick, star anise, lemon peel, thyme, ground cloves and salt in medium pot. Bring to a simmer over medium heat. Reduce the heat to low and continue to simmer for about 30 minutes, until thickened and syrupy. Remove and discard cinnamon stick, star anise, lemon peel and thyme stems. Let cool to room temperature.

Arrange baguette slices on a large rimmed baking sheets; brush both sides with oil. Bake until lightly golden, 10 to 12 minutes. If undersides are not browning, turn crostini over once during baking. Remove from oven and let cool on baking sheets. Spread ricotta on crostini, then place a spoonful of compote on top. Drizzle with liquid from compote. Store extra compote in a covered container in the refrigerator for up to 2 weeks.