These Fig and Goat Cheese Crostini are simple, elegant and perfect for a dinner party appetizer or light lunch. I give you two ways to top these crostini, as well as, multiple different options for cheese pairings.
Ingredient Notes
Figs- Any fresh figs are fine, just make sure they’re ripe. They should be quite soft. Remove the skin, if desired, to avoid the bitter taste and fibrous texture.
Nuts- I like adding walnuts on top for crunch. Other good options are pistachios, almonds and pecans.
Cheese- This recipe uses fresh goat cheese whipped together with cream to create a creamy, spreadable topping. Other good options include mascarpone, creamy blue cheese, fresh ricotta, robiola and taleggio.
Toppers- I like to finish off the crostini with either a drizzle of aged balsamic vinegar, which should be sweet and viscous, or honey. Both the balsamic and honey pair well with the goat cheese.
Recipe Steps
First, toast the walnuts (1) in a 350F oven for about 8 minutes. Increase oven temperature to 375F and toast crostini for about 15 minutes (2).
Whip together the goat cheese and heavy cream for about a minute, until light and fluffy (3). Lastly, assemble the crostini (4). Spread each piece of bread with about a half tablespoon of cheese, and top with half of a fig, a drizzle of balsamic or honey, and a few chopped nuts.
Recipe Tips and FAQs
- For improved taste and texture, try peeling the figs! It’s something I would do if I wasn’t taking photos.
- Try different combos: creamy gorgonzola, walnut, balsamic; taleggio, almonds, wildflower honey; ricotta, hazelnut, acacia honey; robiola, pistachios, orange blossom honey (These might be even better!)
- Store any leftover crostini (meaning the crunchy bread without the topping) in an airtight container at room temperature for up to 3 days.
Crostini is generally made with a thin, dry crispy piece of bread, while bruschetta is thicker and has a chewy center. Bruschetta is often cooked over a flame and is charred in spots, while crostini is usually baked in the oven.
Crostini are only good leftover if the topping and bread are stored separately, otherwise the topping will make the crostini soggy. Store the toppings in the fridge and the crostini in an airtight container at room temperature.
You can bake the crostini and whip the goat cheese the day before serving. Wait until last minute before assembling the crostini.
Related Recipes
- Sweet Pea and Ricotta Crostini with Prosciutto
- Ramp Pesto Crostini with Ricotta
- Prosciutto Grilled Cheese with Figs
- Fig and Almond Cake
- Buttermilk Goat Cheese Panna Cotta with Figs
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Fig and Goat Cheese Crostini Two Ways
- Total Time: 35 minutes
- Yield: 24 crostini (12 servings) 1x
- Diet: Vegetarian
Description
These Fig and Goat Cheese Crostini are simple, elegant and perfect for a dinner party appetizer or light lunch.
Ingredients
- ¼ cup walnuts
- 1 loaf baguette bread (about 10oz), sliced ¼ inch thick
- 3 tablespoons extra virgin olive oil
- 5oz fresh goat cheese, at room temperature
- ¼ cup heavy cream, chilled
- 1 dozen ripe figs, de-stemmed, halved (peel, if desired)
- Good quality, aged balsamic vinegar and/or honey
- Salt, as needed
Instructions
- Toast walnuts: Preheat oven to 350F. Place walnuts on sheet tray. Bake 8 minutes or until golden brown. Cool completely. Roughly chop.
- Cook Crostini: Increase oven to 375F. Place sliced bread on a sheet tray. Brush with olive oil. Bake on the center rack of the oven until crisp all the way through and golden brown, 15-20 minutes, flipping halfway through. Allow to cool to room temperature.
- Make whipped goat cheese: Combine goat cheese, heavy cream and a pinch of salt in the bowl of your standing mixer, fitted with the whisk attachment. Beat on high speed until light and fluffy, about 1 minute. You can also use a bowl with hand beaters.
- Serve: To assemble, spread crostini with a ½ tablespoon of whipped goat cheese, place a half of a fig cut side up, sprinkle a small pinch of salt, drizzle over balsamic or honey, and sprinkle over nuts. Enjoy.
Notes
- You can bake the crostini and whip the goat cheese the day before serving. Wait until last minute before assembly.
- Try different combinations, such as creamy gorgonzola, walnut, balsamic; taleggio, almonds, wildflower honey; ricotta, hazelnut, acacia honey; robiola, pistachios, orange blossom honey (I might like on of these even better!)
- Store any leftover crostini (meaning the crunchy bread without the topping) in an airtight container at room temperature for up to 3 days.
- Store any leftover whipped goat cheese in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: American, Italian
Nutrition
- Serving Size: 2 crostini
- Calories: 193
- Sugar: 11g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 8mg
Who would have thought fig and goat cheese would be so good together!
🙂
A delicious appetizer or good anytime. Thank you Sabrina!
Thank you 🙂
Ahhh…that looks lovely and delicious. I made a fig preserve and served it with goat cheese as a bruschetta but I love how you have added the micro greens!
Thanks 🙂
All my favorite ingredients in one! Looks so scrumptious.
Thanks so much, Chelsea!