Duck Confit Fig and Brie Crostini

A luxurious bite featuring rich, slow-cooked duck confit, balanced by the sweet, earthy notes of fig jam. The creamy Brie melts into the toasted bread, creating a sophisticated and deeply satisfying appetizer perfect for a cozy evening.

Meat & Poultry

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
oz Brie cheese, rind removed and sliced
oz shredded duck confit (pre
cooked)
tablespoons fig jam
tablespoon fresh thyme leaves
Pinch of sea salt and black pepper

Method

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast on a baking sheet for 5 minutes
minutes until lightly golden and crisp.
Remove the crostini from the oven. Spread a thin layer of fig jam on each slice, then top with a slice of Brie cheese.
Gently warm the shredded duck confit in a small pan or microwave until just heated through. Distribute the warm duck confit evenly over the cheese and jam.
Return the crostini to the oven for 3 minutes
minutes, or until the Brie is melted and bubbly.
Garnish with fresh thyme leaves and a pinch of black pepper before serving immediately.

Chef's Tip & Pairing

The richness of the duck and the sweetness of the fig pair beautifully with a medium-bodied, fruit-forward Pinot Noir, which has the acidity to cut through the fat.

From the Tini Crostini Collection