Goat-Cheese Crostini with Fig Compote

These canapes are a festive addition to holiday gatherings that call for great friends, elegant bites, and jolly cocktails.

  • Prep:
  • Total Time:
  • Yield: Makes 24
Goat-Cheese Crostini with Fig Compote

Source: Everyday Food, December 2007


  • 1 small baguette (8 ounces), cut on the diagonal into 24 slices
  • 3 tablespoons olive oil
  • 1/2 cup chopped dried Mission figs
  • 1/4 cup light-brown sugar
  • 1 cup dry red wine
  • 1/2 teaspoon fresh thyme leaves, plus more for garnish (optional)
  • Coarse salt
  • 5 ounces goat cheese (1 small log)


  1. Heat broiler. Brush both sides of baguette slices with oil; place on a rimmed baking sheet. Broil until golden, 1 to 2 minutes per side; set toasts aside.

  2. In a small saucepan, combine figs, sugar, wine, thyme, and a pinch of salt. Bring to a boil; reduce to a simmer, and cook until thickened, 7 to 9 minutes. Let compote cool to room temperature.

  3. Dividing evenly, spread each toast with goat cheese, and top with compote. Garnish with thyme, if desired.


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