Fig & Goat Cheese Crostini

By Shea
January 17, 2012
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Author Notes: I bought a carton of fresh figs at Trader Joe’s recently. I’ve cooked with dried figs in the past, but the fresh variety were a bit of a mystery to me (and not as tasty as I’d expected, but maybe they weren’t quite ripe?). Figs and goat cheese combined take me to my happy place, so I figured I couldn’t go wrong with combining the two. If you’re a meat eater, adding sliced prosciutto would add a little savory to this sweet and tangy combination.Shea

Serves: 4-6

  • 12-15 fresh figs
  • 2 tablespoons butter
  • 1/2 cup dry red wine
  • 1 tablespoon honey
  • 1 French baguette
  • 1 6 oz. package of goat cheese, softened
  • 1/4 cup candied or regular chopped pecans
  1. Preheat oven to 375 degrees.
  2. Rinse figs. Remove stems and halve the figs and arrange in a baking dish. Cut butter into tiny pieces and arrange on top of figs. Mix balsamic vinegar and wine together and pour over figs. Drizzle honey on top.
  3. Cut baguette into thick slices and arrange on a baking sheet. Bake for 10 minutes or until lightly toasted.
  4. Smear a thick layer of goat cheese on each slice of baguette and top with figs and pecans. Finish by drizzling the balsamic and wine reduction on each piece. Makes 10-12 pieces.

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