Fig and Goat Cheese Crostini
Looking for a quick and easy appetizer that's sure to impress your guests? Look no further than these Fig & Goat Cheese Crostini. Elegant, delicious, and perfect for any holiday gathering.
Ingredients
- 1 baguette, sliced into 24 pieces
- 2 tablespoons olive oil
- ⅓ cup chopped walnuts
- 9 ounces dried figs, stems removed and coarsely chopped (see note below)
- ¼ cup sugar
- ⅓ cup coarsely chopped orange segments
- 1 teaspoon grated orange zest
- ⅓ cup fresh orange juice
- 10 ounces goat cheese, room temperature
- 2-3 tablespoons heavy cream
- 1 tablespoon chopped fresh rosemary
- Flaky sea salt
Want to save this recipe?
By signing up, you'll join our email list and can unsubscribe at any time.
Instructions
- Preheat the oven to 375°F. Place slices of bread on a sheet pan and brush tops with olive oil. Add the walnuts on another sheet pan. Toast the bread and the walnuts for 5-8 minutes or until the bread is lightly browned and the walnuts are fragrant. The walnuts may be toasted before the bread; keep an eye on them. Set aside to cool.1 baguette,, ⅓ cup chopped walnuts, 2 tablespoons olive oil
- Add figs, sugar, orange segments, zest and juice to a small saucepan. Stir and bring to a boil. Cover pan and reduce heat. Simmer for 10 minutes. Uncover and cook for until liquid is mostly gone and fig mixture is thickened, up to 5 minutes. Remove from heat and allow to cool.9 ounces dried figs, , ¼ cup sugar, ⅓ cup coarsely chopped orange segments, 1 teaspoon grated orange zest, ⅓ cup fresh orange juice
- Stir together goat cheese and cream until smooth. Divide goat cheese among crostini. Top with fig mixture and toasted walnuts. Sprinkle each crostini with rosemary and sea salt. Serve immediately.10 ounces goat cheese,, 2-3 tablespoons heavy cream, 1 tablespoon chopped fresh rosemary, Flaky sea salt
Notes
- Figs: I used a combination of dried Black Mission Figs and dried Smyrna figs, but feel free to use just one type of dried fig if you prefer.
- Goat Cheese: It's the star of the show here, but if you're note a fan, feel free to swap in mascarpone cheese, ricotta or even brie cheese.
- Baguette: My personal favorite because they are already bite-sized, but you can also use sourdough or gluten-free bread.
Tips for the best crostini:
- Toast the Walnuts: It's a quick step, but it makes a huge difference! It brings out their natural oils and adds a layer of toasty flavor. Just pop them in the oven for 5-6 minutes or toast them in a dry skillet over medium heat until fragrant.
- Room Temperature Goat Cheese is so much more spreadable than cheese straight from the fridge. A splash of cream helps keep the goat cheese smooth enough to easily spread on the crostini.
- Make it ahead: Short on time? You can easily make all the parts of this recipe ahead of time. Toast the bread and walnuts and store in airtight containers. Make the fig mixture and refrigerate until needed. All that's left to do is quickly assemble the crostini before your guests arrive.
VIDEO
Nutrition
Serving: 2crostiniCalories: 215kcalCarbohydrates: 30gProtein: 8gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 14mgSodium: 219mgPotassium: 214mgFiber: 3gSugar: 17gVitamin A: 313IUVitamin C: 6mgCalcium: 97mgIron: 2mg
Nutrition info not guaranteed to be accurate.
Did you make this recipe?Tag us on Instagram or leave a comment!