Rosé Day Fig and Pistachio Crostini

This elegant crostini captures the spirit of summer with a creamy, tangy goat cheese base. The sweetness of fig jam and the salty crunch of pistachios create a balanced and sophisticated bite, perfect for a sunny afternoon.

Cheese & Dairy

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
oz soft goat cheese (chèvre)
1/4 cup fig jam
tablespoons shelled pistachios, roughly chopped
teaspoon 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 arrange them on a baking sheet.
Toast the bread for 8 minutes
minutes, or until golden brown and crisp. Remove from oven and let cool slightly.
Spread a generous layer of goat cheese on each crostini slice.
Top the goat cheese with a small dollop of fig jam, then sprinkle with chopped pistachios and fresh thyme leaves.
Finish with a tiny pinch of sea salt and freshly ground black pepper. Serve immediately.

Chef's Tip & Pairing

For the perfect pairing, serve this crostini with a dry, crisp Provence Rosé. The wine's acidity and red fruit notes will beautifully complement the tangy goat cheese and sweet fig.

From the Tini Crostini Collection