Serves 4

These little crostini are simplicity itself. The surprising twist is the mint, which perks up each bite of cheese and sweet fig. You could add a thin piece of prosciutto to each if you like, but as is, these really hit the spot for a quick amuse-bouche before dinner with drinks or a glass of wine.

12 (⅜-inch thick) slices baguette

2 tablespoons olive oil

1 (6-ounce) log goat cheese

3 to 4 sprigs of fresh mint

8 fresh figs, cut into thin slices

Freshly ground black pepper

1. Set the oven at 375 degrees. Spread the baguette slices on a baking sheet and brush with the olive oil. Bake for 10 to 13 minutes, or until golden brown and crisp at the edges and still a little chewy in the center. Let cool on the pan.

2. Use plain dental floss or a serrated knife to cut the goat cheese into ¼-inch-thick slices. Place on top of each toasted bread slice and spread to cover the bread. Cover each crostini with 1 to 2 mint leaves. Top each with 1 to 2 fig slices. Grind some black pepper over the top. Sally Pasley Vargas

Sally Pasley Vargas can be reached at sally.p.vargas@gmail.com.