Fig Walnut Goat Cheese Crostini

A delightful appetizer featuring crispy baguette topped with creamy goat cheese, sweet fig jam, toasted walnuts, honey, and fresh thyme.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 12 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 240

For the Crostini

1 piece baguette, sliced on a diagonal into 24 (1/2-inch-thick) pieces
3 tbsp olive oil, divided 2 tablespoons for brushing the bread, 1 tablespoon reserved for topping.
8 oz log goat cheese, softened to room temperature High-quality goat cheese enhances the dish.
1/2 cup fig jam or preserves Substitutable with apricot or raspberry preserves.
1/2 cup toasted walnuts, roughly chopped Can substitute with pecans or almonds.
2 tbsp honey, for drizzling Maple syrup can be used as an alternative.
flaky sea salt, for finishing
fresh thyme leaves, for garnish Can substitute with rosemary or parsley.

Preparation

Preheat your oven to 400°F (200°C). Arrange the baguette slices on a large baking sheet in a single layer.
Lightly brush both sides of the baguette slices with 2 tablespoons of olive oil.
Bake the baguette slices for 8-10 minutes, flipping halfway through for even browning. Let cool for 5 minutes.
Toast the chopped walnuts in a dry skillet over medium heat for 2-3 minutes, then set aside to cool.
Allow the goat cheese to sit at room temperature for 10-15 minutes to soften.

Assembly

Spread about 1.5 teaspoons of softened goat cheese onto each toasted baguette slice.
Top each slice with about 1 teaspoon of fig jam, then sprinkle with toasted walnuts.
Drizzle with honey, finish with flaky sea salt, and add a few fresh thyme leaves.

Serving

Keep any leftover toasted bread in an airtight container for up to 2 days. The crostini can be frozen before topping for up to 3 months.