This easy-to-make fig and goat cheese crostini is a guaranteed guest favorite at your next gathering. Sweet seasonal figs and salty prosciutto make this creamy goat cheese appetizer sing.
Crostinis are one of my all-time favorite appetizers. They’re easy to make and that crisp bread slice is the perfect vehicle for delivering carefully layered toppings to your tongue.
I’ve made my prosciutto goat cheese crostini probably over a dozen times and they’re always a hit. This fig crostini take the creamy cheese and salty cured meat that are great in that recipe but utilize the beautiful sweetness of fresh, seasonal figs to make an exciting new appetizer I really love.
Why you’ll love this recipe
- Takes only 10 minutes of your time to prepare.
- Can easily be doubled, tripled, or more depending on the size of your party.
- Balances sweet and salty flavors, and textures to make a memorable appetizer bite.
Enjoy Fresh Figs While You Can
You might start to see fresh figs showing up at your local markets in early summer, but the bigger harvest usually comes in late summer and early fall.
They’re naturally sweet and look unassuming on the outside, but are strikingly beautiful when cut open. There are tons of delicious varieties out there, but here are some of the most common ones and the flavor you can expect of them.
- Black Mission – This is maybe the most common type. The outside is a deep purple and the interior a pale pinkish red. They’re very sweet and are great raw.
- Brown Turkey – These have a rusty brown exterior, a pale amber inside, and are less sweet than other varieties.
- Adriatic – These green or yellow skinned figs are very, very sweet and have either a pale or bright red interior.
There are dozens more than that, but it’s more important to look for soft, full fruit with no dried or cracked spots. You’ll quickly discover why I love to cook with figs when I can get them.
In just a short 10 minutes you can have all the ingredients you need to make a fig crostini platter prepped and ready for the oven.
- Goat cheese – Use a soft spreadable variety for this recipe.
- Fresh thyme – Dried thyme, or chopped fresh rosemary would be good alternatives if you don’t have this.
- Honey – this is a natural pairing with fresh figs, but maple syrup could work too.
- Salt & pepper
- Ciabatta – You can use any Italian loaf or baguette that you can get thick, oval slices from.
- Fresh figs – Choose your favorite, or the best looking variety that you can.
- Pecans, chopped – Walnuts or almonds could be used instead.
Once you have everything in front of you, making these fig crostinis with goat cheese is simple. Combine the cheese, honey, salt, pepper, and thyme leaves then spread it on the sliced bread. Top them with figs, prosciutto, and pecans and bake for around 10 minutes at 375°F.
When the tops are caramelizing just slightly, you’ll know they’re done! It doesn’t get much easier to make a delicious appetizer. Plus, these crostinis look gourmet and beautiful, without requiring hours of your time to make.
This crostini appetizer recipe makes enough for four, so definitely double or triple it if you’re expecting a crowd. And don’t forget to hide a few away for yourself, you won’t want to miss them. You’ll enjoy every salty, sweet bite of fresh figs, creamy cheese, salty prosciutto, and crisp bread.
If you’re looking for more appetizers to make your party complete, check out these other late summer and early fall options on the blog.
- Zucchini and Tomato Tartlets
- Mini Cream Cheese and Mushroom Stuffed Peppers
- Vegetable Stuffed Eggplant Rollatini
Fig and Goat Cheese Crostini with Prosciutto
- 6 oz. (170g) soft goat cheese
- 2 tablespoons fresh thyme leaves
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 thick slices ciabatta or other Italian bread
- 8 fresh figs , quartered
- 4 oz. (113g) thinly sliced Prosciutto
- 1/3 cups pecans , chopped
- Preheat oven to 375 degrees F (190 C).
- In a small bowl, combine the goat cheese, fresh thyme, honey, salt and black pepper.
- Place all ciabatta slices on a baking sheet and spread the goat cheese mixture on each slice of bread. Top with figs and prosciutto, then sprinkle with chopped pecans. Bake for 8-10 minutes, or until starts to brown.