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 amazing summer garden dinner parties. Crostini is an Italian word that translates to “little crusts” and are 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 may be simply prepared brushed with olive oil and topped with herbs or a sauce.
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.
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.
If you decide to try this recipe, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
Goat Cheese and Fig Crostini
- 2 tbsp. olive oil
- 6 large ripe figs
- 6 oz fresh goat cheese
- 1 tbsp. fresh herbs chopped
- pinch coarse salt
- pinch black pepper
- 1/2 tsp. Waxing Kara Honey
- 1 baguette warmed and sliced
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.