Fig jam and goat cheese crostini
Crisp slices of baguette, soft goat cheese, a spoon of fig jam and a few leaves of thyme. The easiest thing to bring to a table.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Makes
- 16 crostini
- Effort
- Easy
Ingredients
Crostini
Topping
Equipment
- Baking sheet
- Pastry brush
Method
Heat the oven to 200°C (400°F). Lay the baguette slices on a baking sheet, brush both sides lightly with olive oil and season with a little salt.
Bake for 8 to 10 minutes, turning once, until the slices are golden and crisp at the edges but still have a little give in the centre. Let them cool for a few minutes.
Spread each slice with goat cheese, then top with a teaspoon or so of fig jam.
Scatter with thyme leaves and a grind of black pepper. Add a thread of honey if the jam is on the tart side. Serve within an hour so the bread stays crisp.
Notes
- Toast the bread ahead and store it in an airtight tin; assemble just before serving.
- Dark fig jam works best against the tang of goat cheese; white fig jam is gentler and suits ricotta.
Storage
Assembled crostini do not keep. Toasted bread keeps for two days in a sealed container.
Made with
Dark fig jam
Purple-skinned figs cooked with their skins for a deep, berry-rich jam the colour of the fruit itself.
Coming soon
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