This Fig and Goat Cheese Crostini is an easy make-ahead appetizer. Sweet soft figs with a hint of citrus on toasted crostini topped with creamy goat cheese.
Sweet figs with a hint of orange, thinly spread over a warm toasted baguette, topped with fresh goat cheese and a sprinkle of chives or green onions: that’s my “go-to” appy. I’ve made this one several times, and it is good at any time of the year. It has been raved about just as much at summer barbecues as it has at holiday parties.
This Fig and Goat Cheese Crostini is simply uncomplicated goodness on a tiny piece of toast. Wait. There’s more. Here’s the best part: the fig paste can be made well in advance and stored in the fridge where it will keep for a week or two. Bingo. You’re all organized.
Sweet and salty. Sweet soft figs and salty goat cheese. I never tire of that contrast in a dish. Use a gluten-free cracker or bread, if you like, or do what I did and try it on a thin slice of firm pear. Just make sure the pear is thick enough to support all that yummy figgy/Gran Marnier/goat cheesy goodness on top.
If you love that sweet and salty ying/yang as much as I do, you’ll probably like this Roasted Grape and Goat Cheese Crostini too. Check out my other crostini recipes in the Recipe Index.
Fig and Goat Cheese Crostini
Ingredients
- 1 cup dried figs, stems removed and quartered (about 12)
- ¾ cup orange juice
- ½ cup water
- 2 tsp grated orange zest
- pinch of sea salt
- 1 tbsp orange liqueur such as Gran Marnier or Triple Sec (optional)
- 5 ounces fresh goat cheese at room temperature
- 24 slices baguette, sliced on a sharp diagonal
- extra virgin olive oil for brushing on the baguette
- 1 green onion, scallion, or chives, thinly sliced
Instructions
- Place the chopped dried figs, orange juice, water, orange zest and salt in a saucepan. Simmer over low heat until the figs are soft and only about 2 tablespoons of the liquid remains, 20 to 30 minutes. If the mixture gets dry, add water to keep it moist. Cool the mixture, add a little orange flavoured liqueur and purée in a blender or food processor to make a paste. Set aside.
- Preheat oven to 350F. Brush the baguette slices with a little olive oil. Toast the baguette slices for a few minutes until they are beginning to crisp. Spread the fig paste on the crostini, then top with about 1/2 Tbsp. goat cheese. Sprinkle with freshly chopped green onions or chives and serve.
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