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Fig and goat cheese crostini

  • Author: Beth Djalali



1 baguette

2 Tbsp olive oil

1 5 oz soft goat cheese with honey

1/4 C fig butter or fig jam

2 Tbsp honey

10 leaves mint


Preheat oven to 350°. Slice your baguette into 1/2″ diagonal slices. Cutting on a diagonal will give you more space for toppings and looks better. Place baguette slices on a baking sheet and either drizzle or brush olive oil on top of each one, just one side.

Bake the baguette slices for 5-8 minutes, until the edges are slightly crisp and the center is still soft. They will get a light brown color. 

Whipping your goat cheese will make it creamy and easy to spread, rather than crumbly. Place your cheese into the bowl of a stand mixer or use a hand mixer to whip until creamy. About 1 minute. If you can’t find goat cheese with honey already added, add 2 Tbsp of honey and then mix. 

Spread about 1 Tbsp of goat cheese onto each slice. 

Spread about 1 Tbsp of fig jam on top of the goat cheese. 

Place all your slices next to each other (in a square) and then drizzle honey all over. I like honey, so I used about 2 Tbsp, but you can use as much or as little as you like. 

Slice your mint leaves into little long pieces and place evenly on top of your fig jam. Don’t skip this step! The mint really sends this over the edge and gives this a fresh taste.