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Fig and Goat Cheese Crostini

  • Author: Taming of the Spoon
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 24 appetizers 1x



For the fig jam

  • 1 1/2 tablespoons unsalted butter
  • 3 tablespoons minced shallot
  • 2 (3-inch) fresh thyme sprigs
  • 1 small bay leaf
  • 1/4 pound dried Black Mission figs, finely chopped (about 3/4 cup)
  • 3/4 cup Port
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon minced fresh thyme

For serving

  • 24 (1/2-inch thick) baguette slices
  • Olive oil for brushing baguette slices
  • 6 ounces soft mild goat cheese at room temperature
  • 24 fresh ripe figs (depending on size), cut into 1/2-inch pieces
  • Fresh thyme leaves or sprigs for garnish (optional)


For the fig jam

  1. Melt the butter in a small saucepan over medium-low heat. Add shallot, thyme sprigs, and bay leaf. Cook until shallot is softened, about 2 minutes. Add dried figs, Port, salt, and pepper and bring to a boil. Simmer, covered, until figs are soft, about 10 minutes. If there is still liquid in the saucepan, remove lid and simmer, stirring, until most of the liquid is evaporated, 3 to 4 minutes more. Discard bay leaf and thyme sprigs. Let jam cool. Stir in minced thyme. Add salt and pepper to taste.

For serving

  1. While jam is cooking, make the toasts. Preheat oven to 350 degrees.
  2. Arrange baguette slices on a baking sheet in a single layer and brush tops lightly with olive oil. Bake until lightly toasted, 7-10 minutes. Let toasts cool.
  3. To assemble crostini, spread each toast with a generous teaspoon of goat cheese. Top with 1 teaspoon fig jam and fresh fig slices. Garnish crostini with small thyme leaves or sprigs, if desired.


Fig jam can be made up to 5 days ahead and kept covered in an airtight container in the refrigerator. Bring to room temperature before using.

Recipe adapted from Gourmet, September 2003.