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Fig crostini

I was walking around Waitrose looking and trying to get inspiration for this week’s canapé when I came across some figs - and they were reduced in price. A good start, problem beginning to be solved. In the bread section I found some walnut and raisin bread which was a bit pricey, but at least the figs were a bargain. Goats cheese and honey were the next stops. Then a rush back to my kitchen for some making and tasting as I am running out of time. I hope you like the result, although it is hard to go wrong with figs, goats' cheese and honey.

Ingredients - makes 16 depending on size of slices

4 slices of walnut and raisin bread, or any other type of bread

2 tbsp olive oil

Goats’ cheese log

1 fig

Honey (or truffle honey if you have any, Truffle Hunter has a great one)

Small herb sprig or leaf (thyme or young rosemary work well, parsley or rocket too)


Heat oven to 190°c

Cut 4 slices of bread and cut out the shape you want (if using a fruit or nut bread try to keep some of these yummy bits in each piece). I did squash a few more little pieces of walnut into mine where they looked a bit empty.

Brush each piece with a little olive oil, season and place on a baking sheet. Cover with baking parchment and put another baking sheet on top.

Bake for 8 minutes (or until the bread has become golden and crisp).

Cool the baked crostini on a rack and store in an airtight container.

Cut thin slices of the goats’ cheese (I cut circles to fit neatly on my baked bread circles) and place these on a piece of parchment paper.

Cut slices of fig and then cut the slices into segments to fit on top of the cheese.

Drizzle a spot of honey on the cheese and arrange the fig on this. Add a herb or small salad leaf if you have any handy. Store the decorated cheese circles in the fridge until an hour or so before they are required.

Pop the cheese circles on the crostini and serve.

..... just use larger quantities for an easy starter or lunch dish.

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