Fig Compote and Goat Cheese on Baked Potato Chips

By Martikibird

Ingredients

• Compote:
• 3 tablespoons olive oil
• 1/2 cup chopped dried Mission figs
• 1/4 cup light-brown sugar
• 1/2 teaspoon fresh thyme leaves, plus more for garnish (optional)
• Coarse salt
• 5 ounces goat cheese (1 small log)
• Chips:
• 2 large russet (baking) potatoes
• 2 tablespoons unsalted butter, melted
• 1 tablespoon fresh thyme leaves

Preparation

Step 1

n a small saucepan, combine figs, sugar, wine, thyme, and a pinch of salt. Bring to a boil; reduce to a simmer, and cook until thickened, 7 to 9 minutes. Let compote cool to room temperature.

Meanwhile, make potato chips:
Preheat oven to 375°F. Peel potato and transfer to a bowl of cold water. Cut potato lengthwise into 1/8- to 1/16-inch-thick slices with slicer, then stack slices in piles of 6. Cut out as many shapes as possible from each stack, pressing cutter through stacks, and toss with melted butter in a bowl. Arrange chips in 1 layer in a large shallow baking pan (1 inch deep) and season very lightly with salt. Sprinkle fresh tyme leaves over chips.

Bake in middle of oven until edges are pale golden, 10 to 15 minutes, then turn chips over with a metal spatula and bake until golden all over, 5 to 10 minutes more, checking frequently after 5 minutes and transferring chips as baked to a rack to cool.

Assemble canapes:
Dividing evenly, spread each chip with goat cheese, and top with compote. Garnish with thyme, if desired.

Chips can be made 2 days ahead and kept in an airtight container at room temperature. Recrisp in a 350°F oven 5 minutes.