Figgy Goat Cheese Crostini with Honey
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Looking for an appetizer that is just the right mix of elegant, simple, and beyond delicious? This goat cheese crostini with fig jam, honey, walnuts, & thyme is one of my go-to apps. It’s sweet, savory, quick, and has all kinds of cozy flavors for holidays, parties, and everything in-between!
As we rapidly approach the end of summer and beginning of autumn, I am in the midst of all the holiday recipes. Particularly crostini because I mean, what better finger food than cute little toasts with toppings?
And after learning about the utter joy that is goat cheese + fig when I was a student in culinary school, it’s a combo I turn to time and time again. So of course, I gave it the crostini treatment just in time for dinner party szn!
So if you’ll allow me to slide in for just a second, I’d love to discuss this ridiculously easy but super tasty appetizer situation. It has that lovely sweet-savory combo and basic prep for a low-effort, high-reward finger food. Serve these bites on their own or make it a crostini party with this bruschetta on garlicky crostini or peach whipped ricotta crostini.
A gorgeous (& super easy!) appetizer
Ok, I know that goat cheese and fig is nothing new, but I mean wow. What a dream combo, honestly. The salty, funkiness of the cheese is just so. damn. good. with the sticky, honey-sweetness that figs are known for. And layered on crispy, olive oil-brushed bread? Count me in.
Of course, the toppings don’t end there, because you can really get as creative as you want with this crostini. Switch it up with different jams or try other kinds of nuts and herbs to match the season.
Either way, this is a super simple, super crowd-pleasing appetizer that comes together in under 15 minutes. Make it for holidays, dinner parties, or wine night on the couch. You really can’t go wrong.
Soft goat cheese
To get the right texture in this recipe, you’re going to need a good crumbly goat cheese. There are so many kinds of goat cheeses, so make sure you’re picking something soft and spreadable. I really like Laura Chenel or a mild chèvre.
For the rest of the recipe, you’ll need honey, olive oil, fresh rosemary and thyme, Morton’s Kosher salt, black pepper, homemade or store-bought crostini, fig jam, and walnuts. Pick a good fig preserve because it’ll add a lovely, fruity punch to this recipe!
Some goat cheeses are a bit gamey or funky. But for this appetizer, I personally like a mild, tangy goat cheese to complement the honey and herbs. Just use your fave!
Food processor
I like to use a food processor to mix up the goat cheese mixture. Mostly because it takes literally 2 minutes to get it nice and whipped up.
Of course, if you don’t have a food processor, you definitely don’t need one! You can mix everything up with a rubber spatula instead. It’ll just take a few extra minutes and a bit of an arm workout.
Whip up the cheese
- Crumble the goat cheese into the bowl of a food processor.
- Then, add the honey, olive oil, rosemary, thyme, salt, and pepper.
- Blend the cheese until it’s light and smooth, about 1-2 minutes.
If you don’t have a food processor, you can use a rubber spatula or hand mixer to mix everything together instead. Fold the ingredients until the goat cheese is very smooth and creamy.
Layer & bake
- Using a knife or rubber spatula, spread the goat cheese mixture on the toasts.
- Top each toast with fig jam. Broil the crostini for about 2 minutes, until they’re a little melty.
- Lastly, sprinkle each crostini with toasted walnuts and fresh herbs. Enjoy!
I like to serve this crostini warm but you can also serve it cold if you like. Just skip the broiling step!
Yield & serving ideas
This crostini recipe is a really lovely, light appetizer for a dinner party, holidays, and happy hour with friends. The goat cheese + fig combo is amazing for fall and winter holidays in particular! I like to serve it with a citrusy white wine like Sauvignon Blanc or a fruity red wine like Beaujolais.
This recipe will make roughly 24 crostini depending on the size of the bread you’re using. Feel free to halve this recipe for a smaller group or double/triple it for a crowd!
Make-ahead appetizer
I honestly wouldn’t store leftover crostini because they’ll just get soggy in the fridge. But you can totally make the components in advance!
You can make the cheese filling and bake the crostini up to 2 days in advance. Right before your guests show up, assemble the crostini, broil, and pop open a bottle of wine.
More topping ideas
As much as I love the fig + walnuts + thyme combo in this recipe, it does give autumn and winter vibes. So sometimes I like to switch up the ingredients depending on the season or what I already have in my pantry! Here are a few other topping combos to try.
- Strawberries + basil + pecans
- Bruschetta or burst cherry tomatoes
- Fresh slices of pear + hazelnuts
- Roasted asparagus + almonds
- Hot pepper jelly + walnuts
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Figgy Goat Cheese Crostini with Honey
Ingredients
- 1/2 cup roughly chopped walnuts (60 grams)
- 8 ounces soft goat cheese (227 grams)
- 2 Tablespoons honey (42 grams)
- 1 teaspoon olive oil
- 1 teaspoon minced fresh rosemary, plus more for garnish
- 1 teaspoon minced fresh thyme, plus more for garnish
- Kosher salt & freshly-ground black pepper, to taste
- 1/2 cup fig preserves (160 grams)
- 24 homemade crostini (store-bought works too)
Equipment
- Food processor (optional)
Instructions
- Set the broiler to HIGH and line a sheet pan with parchment paper. Pour the chopped walnuts into a skillet and set it over medium heat. Toast the walnuts, stirring often, until they are golden-brown and smell nutty. Transfer the walnuts to a bowl and let them cool completely.
- Next crumble the goat cheese into the bowl of a food processor. Add the honey, olive oil, rosemary, and thyme. Season with salt and pepper to taste. Blend everything together until the cheese is whipped, smooth, and creamy, about 1-2 minutes. Taste and add more salt and pepper, if desired.
- Line the crostini on the prepared sheet pan. Using a rubber spatula or butter knife, spread about 1/2 Tablespoon of the whipped goat cheese on each crostini. Top each crostini with about 1 teaspoon of fig preserves.
- Broil the crostini for 1-2 minutes, until the cheese is warmed through and a bit melty. Transfer the crostini to a serving platter and garnish each crostini with about 1 teaspoon of chopped walnuts and a sprinkle of minced rosemary and/or thyme. Enjoy!
