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.


Be the first to comment!

Related Topics