Fig and Walnut Crostini with Honey Drizzle

This elegant crostini captures the spirit of the harvest with its balance of sweet and savory flavors. Creamy goat cheese provides a tangy base, perfectly complemented by the rich sweetness of fig jam and the satisfying crunch of toasted walnuts. It is the ideal appetizer to pair with a light, fruity red wine.

Cheese & Dairy

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
oz soft goat cheese (chèvre)
1/4 cup fig jam or preserves
1/4 cup walnuts, roughly chopped and toasted
tablespoon honey, for drizzling
Pinch of sea salt and black pepper

Method

Preheat your oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and arrange them on a baking sheet. Toast for 8 minutes
minutes, or until lightly golden and crisp.
While the bread is toasting, lightly toast the chopped walnuts in a dry pan over medium heat for 3 minutes
minutes until fragrant. Be careful not to burn them.
Once the crostini are out of the oven, allow them to cool slightly. Spread a generous layer of soft goat cheese on each slice.
Top the goat cheese with a small dollop of fig jam, a sprinkle of the toasted walnuts, and a light drizzle of honey.
Finish with a tiny pinch of sea salt and freshly cracked black pepper before serving immediately.

Chef's Tip & Pairing

For a perfect pairing, serve this crostini with a chilled Beaujolais Nouveau, which is traditionally released around this date. The wine's bright, fruity notes of cherry and raspberry will beautifully complement the fig and goat cheese.

From the Tini Crostini Collection