Spiced Fig and Rum Goat Cheese Crostini

This crostini is a sophisticated nod to the classic holiday fruitcake, transforming its rich flavors into a delicate, bite-sized appetizer. The warm, spiced fig and rum jam is perfectly balanced by the creamy, tangy goat cheese, all atop a crisp slice of toasted baguette. It's a festive and elegant treat that captures the spirit of the season without the heaviness of a traditional cake.

Sweet & Dessert

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons unsalted butter, melted
ounces soft goat cheese (chèvre)
1/4 cup dried figs, finely chopped
tablespoons dark rum
tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup walnuts, toasted and roughly chopped
tablespoon honey, for drizzling

Method

Preheat your oven to 375°F (190°C). Brush both sides of the baguette slices with melted butter and arrange them on a baking sheet. Toast for 8 minutes
minutes, or until golden brown and crisp.
While the bread toasts, prepare the spiced fig jam. In a small saucepan, combine the chopped figs, dark rum, brown sugar, cinnamon, and nutmeg with 2 tablespoons of water. Bring to a simmer over medium
low heat and cook for 5 minutes
minutes, stirring occasionally, until the figs are soft and the mixture has thickened into a jam
like consistency.
Once the crostini are toasted, allow them to cool slightly. Spread a generous layer of soft goat cheese on each slice.
Top the goat cheese with a small spoonful of the warm spiced fig and rum jam.
Garnish each crostini with a sprinkle of toasted walnuts and a light drizzle of honey before serving.

Chef's Tip & Pairing

For an extra layer of flavor, lightly toast the goat cheese-topped crostini for 1-2 minutes before adding the jam. This recipe pairs beautifully with a glass of Tawny Port or a rich, spiced dark rum cocktail.

From the Tini Crostini Collection