2 x 150g packs spreadable fresh French goats' cheese
4 figs, cut into thin wedges
3 tbsp Taste the Difference pesto alla Genovese
juice of 1 lemon
Step by step
Preheat a grill to medium-high. Brush the baguette slices with the oil on both sides and place onto a baking sheet. Cook under the grill for 3-4 minutes, until golden then turn over and repeat on the other side.
Let the crostini cool slightly before spreading the French goats' cheese onto them. Top with the fig wedges.
Loosen the pesto with the lemon juice then drizzle over the fig and French goats' cheese crostini to serve.