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Fig Jam and Goat Cheese Crostini Recipe

Fig Jam and Goat Cheese Crostini
Difficulty: Easy | Total Time: | Makes: About 20 servings as an hors d'oeuvre

Flavors of fall—sage and figs—pair up with tangy goat cheese for an elegant appetizer that’s a perfect match for a glass of bubbly.

What to buy: Fig jam can be purchased at high-end grocery stores. Quince jam, a.k.a. membrillo, would also be delicious here.

Game plan: The toasts can be made up to a day ahead and stored at room temperature in an airtight container. The sage can also be prepared a day ahead, loosely wrapped in a paper towel, and stored in an airtight container.

This recipe was featured as part of our Thanksgiving for Six menu.

INGREDIENTS
  • 1 sweet baguette
  • 1/3 cup olive oil
  • Kosher salt
  • 20 sage leaves
  • 4 ounces goat cheese
  • 1/3 cup fig jam
INSTRUCTIONS
  1. Heat the oven to 400°F and arrange a rack in the middle. Cut the baguette on the bias into about 20 (1/2-inch-thick) slices and place on a baking sheet. Using 1 tablespoon of the olive oil, lightly brush each slice. Sprinkle with salt and bake until lightly toasted and crisp, about 8 minutes. Let cool.
  2. Meanwhile, line a plate with paper towels and set aside. Heat the remaining olive oil in a small frying pan over medium-low heat. When the oil shimmers, gently place 2 to 3 sage leaves at a time into the hot oil until they darken in color and any bubbling subsides. Immediately remove the leaves with tongs or a slotted spoon and transfer to the paper-towel-lined plate. Repeat with the remaining sage leaves. Set aside.
  3. Gently spread 1 teaspoon of the goat cheese on each crostini, top with a heaping 1/2 teaspoon of the fig jam, and garnish with a fried sage leaf.
    Write a review | 10 Reviews
  • Fig Jam and Goat Cheese Crostini Recipe
    5

    Save yourself the hassle and whip your goat cheese first. Regular goat cheese (from the logs/wheels) don't spread very easily straight out of the package. Just let the goat cheese soften to near room temp, put goat cheese in a stand mixer and beat on med-high speed. Drizzle in a little olive oil if you want it to be fluffy and spreadable even when cold (like whipped cream cheese spreads). It's perfect, and I always get compliments on this simple preparation-- even from people who swear they hate goat cheese.

  • Oh yea, fig preserves is probably perfect. It just depends on if you're a jam or jelly person.

  • I bet you could also go to a baker and get fresh baked bread and cut the slices into smaller slices. You could mess around with geometric shapes. You could toast. This recipe is easy and sounds like it leaves lots of room for improvisation. Can't wait to try it!

  • What would be your suggested pairing for this?

  • I absolutely love goats cheese, so I'll have a go at making these tomorrow!

  • I have "fig preserves." Can I use that?

  • sweet as opposed to sourdough

  • I am going to make these for Thanksgiving, I think I will do some w/ prociutto too.

  • fig jam and goat chesse are my go to appetizer flavors...but fig jam (properly called fig preserves by southerners who make their own*grin*) CRIES out for a salty pork product. I say prosciutto, but bacon or country ham are beautiful , too.

    I've made savory biscotti as base for this...looked great...didn't really taste any better than crostini.

  • This sounds fantastic. I'm definitely trying it as an app for a Christmas party, if my sage holds out that long.

    But I'm unclear about "sweet" baguette...

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