This Goat Cheese Fig Crostini makes a great appetizer for home gatherings.

I learned how to make this Goat Cheese Fig Crostini from my dear friend Joyce Wallace. She served this dish as an appetizer at one of her fantastic summer garden dinner parties. Crostini is an Italian word that translates to “little crusts” and is an appetizer consisting of small slices of grilled or toasted bread accompanied by a variety of toppings. The toppings may include cheeses, meats, fruits, and vegetables, or maybe simply prepared brushed with olive oil and topped with herbs or a sauce. Incidentally, if you have a lot of figs this time of the year, we can help with lots of recipes made with figs.

Try goat cheese and fig crostini as appetizer in your next summer garden party.

If mother nature is on our side on the Eastern Shore in the month of August we get at least a few dozen fresh figs from the tree on our farm. The issue is that they all come in on the same day. We spend a lot of time drying them in our dehydrator or freezing them for a fig smoothie. The truth is, when I harvest them, I eat half of them right off of the tree!

If you are entertaining during fig season this is a wonderful way to impress your guess without too much effort. It’s really very simple to make goat cheese fig crostini, just follow these steps!

How to Make Goat Cheese Fig Crostini

Step One: Go Shopping and picking

First, you’ll need to gather all of your ingredients; this recipe is only as good as the ingredients that you use. If you can get to the farmers market or specialty store for your ingredients, it will add to this recipe. To make this crostini, you will need extra virgin olive oil, fresh-picked figs off the vine, fresh goat cheese, fresh-picked herbs, salt and pepper, and a baguette. Did you know that you can buy baguettes in the freezer section of some specialty markets? Look for them.

Step Two: Cut, Prepare and Bake the Crostini

Preheat oven to 450 degrees. Arrange sliced baguette on a baking tin. Drizzle with olive oil. Place sliced goat cheese on top of the baguette. Place figs cut side up onto cheese slices. Sprinkle fresh herbs and walnut pieces (optional) on top.

Step Three: Serve this dish, right out of the oven!

After roasting the crostini for about 12-15 minutes (until the cheese and figs soften), drizzle with honey and serve.

Eating Figs on Chesterhaven Beach Farm

This simple recipe packs a mean punch. Your guests will revel with delight from this rare seasonal treat. I often serve this dish with lightly toasted walnuts, but if anyone has nut allergies it’s best to avoid them.

If you decide to try these fantastic recipes, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!

Try goat cheese and fig crostini as appetizer in your next summer garden party.

Goat Cheese and Fig Crostini

Course: Appetizer
Cuisine: American
Keyword: fig
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 336kcal
This is a quick and delicious appetizer to serve to your guests at the height of fig season!

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Ingredients

  • 2 tbsp. olive oil
  • 6 large ripe figs
  • 6 oz fresh goat cheese
  • 6 tbsp whole walnut pieces optional for garnish
  • 1 tbsp. fresh herbs chopped
  • pinch coarse salt
  • pinch black pepper
  • 1/2 tsp. Waxing Kara Honey
  • 1 baguette warmed and sliced

Instructions

  • Preheat oven to 450 degrees.
  • Arrange sliced baguette on baking tin.
  • Drizzle with olive oil.
  • Place sliced goat cheese on top of baguette.
  • Place figs cut side up onto cheese slices.
  • Sprinkle fresh herbs on top.
  • Roast for about 12-15 minutes until the cheese and figs soften.
  • Drizzle with honey.

Nutrition

Calories: 336kcal | Carbohydrates: 32g | Protein: 11g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 362mg | Potassium: 227mg | Fiber: 3g | Sugar: 9g | Vitamin A: 571IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 2mg
Goat Cheese and fig crostini perfect recipe for your next summer garden party.

About the Author

kara

Kara waxes about the bees, creates and tests recipes with her friend Joyce, and does her best to share what she’s learned and continues to learn about the bees, honey, ingredients we use and more.

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