Description

These crostini are the perfect marriage of sweet, savory, and earthy flavors, creating an appetizer that feels both rustic and refined. Imagine a crisp slice of baguette topped with creamy, tangy goat cheese, a layer of sweet fig jam gently warmed with fresh rosemary, and a final flourish of honey and walnuts. It’s a symphony of textures and tastes that comes together surprisingly quickly, making it an ideal choice for holiday parties, summer soirées, or a sophisticated snack. This recipe guides you through each step, ensuring even a first-time cook can create a stunning and delicious result.

Ingredients

1 baguette, ideally a day old for better slicing
4 ounces soft goat cheese (chèvre), at room temperature
1 cup fig preserves or jam
2-3 fresh rosemary sprigs
2 tablespoons extra virgin olive oil, plus more for brushing
1/3 cup walnuts, roughly chopped
2 tablespoons honey, plus more for drizzling
1/4 teaspoon freshly cracked black pepper
Flaky sea salt, for finishing
Optional: Fresh rosemary leaves or arugula for garnish

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Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Slice the baguette into ½-inch thick rounds. Arrange them in a single layer on the baking sheet. Lightly brush both sides of each slice with olive oil.
Bake for 8-12 minutes, flipping halfway through, until the crostini are golden and crisp around the edges. Remove and let cool slightly.
While the crostini bake, heat 2 tablespoons of olive oil in a small saucepan over medium-low heat. Add the rosemary sprigs and gently infuse the oil for 3-4 minutes, being careful not to burn the rosemary. Remove the rosemary sprigs and discard.
Add the fig preserves and 2 tablespoons of honey to the infused oil. Stir over low heat until the mixture is warm, loosened, and well combined, about 2-3 minutes. Remove from heat.
In a small, dry skillet over medium heat, toast the chopped walnuts for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat.
Spread a generous layer of soft goat cheese onto each cooled crostini.
Top each with a spoonful of the warm rosemary-fig mixture.
Garnish with the toasted walnuts, a drizzle of honey, a crack of black pepper, and a pinch of flaky sea salt. Add a fresh rosemary leaf or arugula if desired.
Arrange on a platter and serve immediately.

Notes

For best texture, use a day-old baguette as it slices more cleanly. You can make the crostini up to a day ahead and store them in an airtight container once completely cooled. The rosemary-fig mixture can be made a few hours in advance and gently rewarmed. For a stronger rosemary flavor, let the sprigs steep in the warm oil off the heat for an additional 5 minutes. If fig preserves are too chunky, you can chop the figs finely or pulse briefly in a food processor.

Prep Time: 15
Cook Time: 15
Category: Appetizer
Method: Baking
Cuisine: International

Nutrition

Serving Size: 1 serving
Calories: 130
Sugar: 0
Sodium: 196
Fat: 12
Saturated Fat: 4
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 0
Fiber: 0
Protein: 6
Cholesterol: 13