Fig & Goat Cheese Crostini – Crispy slices of baguette are rubbed with garlic, spread with a rosemary goat cheese, and topped with fig preserves. It’s the perfect appetizer for any event!
December marks the beginning of party season. Holiday parties and events tend to take up every minute of our weekends this time of year, don’t they? So you gotta be prepared with a go-to appetizer for any party you host or attend.
For me, that recipe has always been a crostini of some sort. Crostini is simply a toasted piece of baguette topped with a yummy array of flavors. I like to include fresh herbs, cheeses, fruits, syrups, and sliced meats in my crostini.
Today’s recipe is a new crostini I invented when I had leftover fig preserves to use up. It’s a recipe for my Fig & Goat Cheese Crostini and it’s the perfect bite of sweet and salty. Honestly, I don’t think I’ve had a more balanced bite of anything in my life – crispy, tangy, sweet, spicy, and creamy all in one. You’ll find it impossible to have just one!
Making these crostini
The process of making crostini is incredibly simple. There are just a few main steps and very little prep involved:
- Toasting the baguette – The baguette is sliced and brushed with olive oil and baked until perfectly toasty.
- Rubbing with garlic – Fresh garlic is so perfect and completely underrated. Why roast it when the fresh stuff is so much more powerful?! Just a light brushing on the toasted pieces of baguette adds so much flavor!
- Spreading on the homemade goat cheese spread – The goat cheese is mixed with honey and fresh rosemary before spreading on the toasted pieces of baguette. Honey and goat cheese are a match made in heaven. And that rosemary is the perfect pairing with the sweet fig preserves.
- Topping with fig preserves – The crostini are finished a dollop of fig preserves that are spread over the goat cheese.
Tips & Tricks
- Do not assemble the crostini until you plan to serve them. They do not keep well when stored because the bread can get soggy. If you want to prep ahead, you can make the goat cheese spread ahead of time and store in the fridge until assembly time. You can also slice the bread ahead of time to save time.
- Do not use dried rosemary for this recipe. It won’t have the same impact as the fresh stuff. Fresh rosemary is key!
- Make sure the baguette is toasted perfectly. This ensures the bite is crispy but not chewy, which makes for a clean bite.
- You’ll want to buy the log of soft goat cheese for this recipe – not goat cheese crumbles. The crumbles won’t come together easily to make a creamy, spreadable cheese.
Fig and Goat Cheese Crostini
- 1 long French baguette
- 2 tablespoons olive oil
- 8 ounces goat cheese softened
- 1 tablespoon chopped rosemary leaves
- 1 tablespoon honey
- salt and pepper to taste
- 1 whole garlic clove
- 10 ounces fig preserves/jam
- Preheat oven to 375 degrees. Slice baguette into 1/2 inch slices and arrange onto large baking sheet. Brush olive oil onto each piece of bread. Bake in preheated oven for 8-10 minutes, or until the edges get golden brown. Set aside to cool.
- Place soft goat cheese in a small bowl with chopped rosemary and honey. Mix together until combined. Add a pinch or two of salt and pepper.
- Cut garlic clove in half and rub onto toasted bread slices. Spread each slice with a teaspoon of rosemary goat cheese. Top with one half teaspoon of fig preserves. Serve immediately.