For a delightful snack that’s sweet, creamy, and crunchy, give my fig and goat cheese crostini recipe a try. It’s great as an appetizer for your party or gathering, and each crostini is coated with a delicious sweet and salty combination.
Fig and Goat Cheese Crostini Recipe
I came across fig jam in Italy and really wanted to use it in a recipe. It is so sweet and delicious and makes for a balanced pairing with salty goat cheese.
These little bite-sized treats are perfect for a fancier dinner party when you need lots of nibbles on the dinner table.
The crunch of grilled baguette and the moist, creamy jam and cheese spread work so well together. Topped with some fresh peppery arugula, you have a really simple appetizer that both sounds and tastes wonderful.
Let’s get started. To make my fig and goat cheese crostini, you’ll need the following ingredients:
- Baguette – 2 small baguettes or 1 large baguette
- Fig Jam – 1/3 cup fig jam
- Goat Cheese – 2.8 oz (80g) soft goat cheese
- Cream Cheese – 1.4 oz (40g) cream cheese
- Extra-Virgin Olive Oil – 3 tbsp extra-virgin olive oil
- Arugula – 1 cup arugula/rocket
- Lemon Juice – lemon juice from 1/4 lemon
Ingredient Notes & Tips
Fig Jam – You can substitute this with fresh figs and honey.
Goat Cheese – I love this recipe with goat cheese, but you can also use ricotta or labneh.
Step 1 – Slice the baguette into 1/2-inch slices and brush each slice (on both sides) with olive oil. (For reference, I had about 18 slices total).
Step 2 – Grill or bake the baguette slices. If baking, bake at 360°F (180°C) for about 10-12 minutes. We used an electric grill.
Step 3 – Mix the cream cheese and goat cheese together.
Step 4 – Once the bread is toasted, spread about 1 tsp of the cheese on top of each slice and spread it.
Step 5 – Add some fig jam (about 2/3 tsp on top of each slice) and spread it.
Step 6 – Top with a couple of leaves of arugula and a drop or two of lemon juice on each crostini.
Definitely give these delicious bite-sized crostinis their own little place to shine. I served mine on a separate board at my last dinner party, as shown below.
Naturally, you’ll want to make these as part of a larger spread of food. If you want to pull out the stops, I have a few more dishes you could make.
If you have plenty of goat cheese to use, my goat cheese and roasted pepper crostini recipe is a great way to offer your guests something a little less sweet.
Want to add a little piece of rustic Italy to your spread? Consider my tomato bruschetta recipe with fresh mozzarella and basil, drizzled with a sweet balsamic glaze.
Love the combination of fig and goat cheese? I have a lovely flatbread recipe you could also make, which uses fresh figs rather than fig jam on a warm, fresh flatbread with goat cheese and herbs.
Oh, and if you love the idea of a fruit-themed spread, my gorgeous berry salad recipe with creamy ricotta and a citrus dressing could be right up your street.
I love this recipe. It’s got crunch, creaminess, and both sweet and savory flavors. It will add more than a touch of class to your dinner party, I can assure you! Let me know what you think in the comments.
- 2 small baguettes or 1 large baguette (18 slices)
- 1/3 cup fig jam
- 2.8 oz (80g) soft goat cheese
- 1.4 oz (40g) cream cheese
- 3 tbsp extra-virgin olive oil
- 1 cup arugula/rocket
- lemon juice from 1/4 lemon
- Slice the baguette into 1/2-inch slices and brush each slice (on both sides) with olive oil. (For reference, I had about 18 slices total).
- Grill or bake the baguette slices. If baking, bake at 360°F (180°C) for about 10-12 minutes. I used an electric grill.
- Mix the cream cheese and goat cheese together.
- Once the bread is toasted, spread about 1 tsp of the cheese on top of each slice and spread it.
- Add some fig jam (about 2/3 tsp on top of each slice) and spread it.
- Top with a couple of leaves of arugula and a drop or two of lemon juice on each crostini.
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Keep my fig and goat cheese crostini recipe on-hand, ready for your next dinner party, by saving it to one of your boards.