Apple, goat cheese and fig jam crostini is a simple appetizer with a combination of sweet, savory and spicy flavors. Creamy goat cheese and sweet fig jam are layered onto toasted crostini with crisp apple and crunchy walnuts, then finished with a drizzle of hot honey. The creamy goat cheese, sweet fig jam and spicy hot honey come together with the crisp apple and crunchy walnuts for an appetizer that's anything but boring.
When special occasions roll around, I'm always looking for appetizers that are easy to share and don't require a lot of fuss. Crostini are perfect for that! They're easy to assemble, look pretty on a platter and work just as well for holiday parties as they do for potlucks, dinner parties or casual get togethers. My cranberry and brie crostini are perfect for Thanksgiving and Christmas, while these apple, goat cheese and fig jam crostini are a little more versatile and can be enjoyed any time of year. The sweet fig jam, crisp apple and hot honey add a little something extra to every bite that just works anytime.
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Ingredients
- Baguette
- Olive oil
- Goat cheese
- Salt
- Fig jam
- A Granny Smith apple
- Hot honey
- Walnuts
See recipe card for quantities.
Instructions
Step 1: Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Thinly slice the apple into small pieces and finely chop the walnuts. Whip the goat cheese, 1 ½ teaspoons of olive oil and salt in a food processor until smooth, about 1 minute. Scrape down the sides as needed.
Step 2: Cut baguette into ½ inch slices, approximately 24 pieces. Lightly brush each side with olive oil. Place in a single layer on the baking sheet. Bake for 7-8 minutes, flipping halfway. Allow to cool.
Step 3: Spread a thin layer of whipped goat cheese on the toasted baguette. On top of the goat cheese, spread a thin layer of fig jam.
Step 4: Add a few pieces of chopped apple to each slice. Top with a light drizzle of hot honey. Sprinkle the chopped walnuts on top.
Substitutions and Variations
- Gluten free - to make this recipe gluten free, use a gluten free baguette.
- Vegan - to make this recipe vegan, use a vegan goat cheese or cream cheese and a vegan honey alternative.
- Goat cheese - you could use brie like the Brie, Apple and Fig Spread bruschetta at Postino. Ricotta, mascarpone or even cream cheese would also work.
- Granny Smith apples - another type of apple or pear would work in place of the Granny Smith apples, but keep in mind that pears can add a lot more sweetness than Granny Smith apples. I've made this with pears before, and it's just too sweet for me.
- Walnuts - another type of nut such as pecans, pistachios or macadamia nuts would work in place of the walnuts. You could also substitute an herb like thyme or a microgreen.
- Fig jam - you can substitute your favorite jam for the fig jam. I've even used raspberry jam before!
Equipment
Only an oven and a baking sheet are needed for this recipe. A small food processor is helpful for whipping the goat cheese, but if you don't have one, you can simply spread the goat cheese directly onto the baguette slices.
Storage
Store in an airtight container in the refrigerator for up to 2 days. The bread will soften and the goat cheese will sink into the bread. The walnuts will also soften over time.
Next Level Tips
- I love Postino! Have you seen my smoked salmon bruschetta or caprese bruschetta recipes inspired by them? I just don't love their Brie, Apple and Fig Spread bruschetta. I love apples and fig jam together, but I prefer them with goat cheese instead. Plus, their apple slices are so big that you have to hold onto them while taking a bite so they don't fall off. And, sorry, but they're not exactly the prettiest bruschetta either. So I added some hot honey and chopped walnuts on top.
- If you're looking for something closer to the Postino version, use a regular hearty bread and cut each slice into quarters instead of using a baguette. Swap the goat cheese for Brie, use thin, long apple slices and skip the hot honey and walnuts.
- But the nice thing about using hot honey and walnuts on top is that you don't have to worry as much about the apples browning. Honey can help slow oxidation, but it won't stop it completely. And once you add the honey and walnuts, any browning is much less noticeable anyway. And while the apples may change color a bit, it doesn't affect the flavor. I don't want to take the time and energy to soak my apples in lemon juice if it's not necessary.
FAQ
I recommend sticking with a baguette for this recipe. French bread in the US can be much softer and airier than a baguette, which means it toasts faster and can become too crisp before the toppings are added. A baguette has a denser texture and crisp crust that makes it better suited for crostini. If you can't find a baguette, I recommend using a hearty regular shaped loaf and cutting it in strips like I do for my smoked salmon bruschetta or caprese bruschetta recipes.
No, you can spread the goat cheese directly onto the toasted baguette. I've done it! The issue is that goat cheese can be pretty crumbly, so getting it spread evenly takes a little more time than you might expect. Whipping the goat cheese makes it much easier to spread, so even though it adds an extra step, you really don't save time by skipping it.
Use your favorite brand! If you can get local hot honey, definitely buy that! Otherwise, I find that both Nate's Hot Honey and Mike's Hot Honey are on the mild side. I also use Buc-ee's Hot Honey which is a bit spicier.
Related
Looking for other recipes like this? Try these:
Apple, Goat Cheese and Fig Jam Crostini
Equipment
- 1 small food processor
Ingredients
- 1 baguette
- 2 ½ tablespoons olive oil, divided
- ¼ teaspoon salt
- 5 ounces goat cheese
- ½ - ¾ cup fig jam
- ½ Granny Smith apple thinly sliced and cut into small pieces
- hot honey
- 2 tablespoons walnuts finely chopped
Instructions
- Preheat oven to 400℉. Line a baking sheet with parchment paper or a silicone mat.
- Finely chop the walnuts and set aside. Thinly slice the apple, then cut each slice into smaller pieces that will fit nicely on the crostini and set aside.
- Add the goat cheese, 1 ½ teaspoons of olive oil and salt to a small food processor. Blend until creamy, about 1 minute, scraping down the sides once or twice.
- Slice the baguette into ½ inch slices, approximately 24 slices. Add 2 tablespoons of olive oil to a very small bowl and use a pastry brush to lightly brush both sides of the baguette slices.
- Place the baguette slices in a single layer on the baking sheet. Bake for 7 to 8 minutes, flipping halfway, until the edges are lightly browned and the surfaces are crisp.
- Allow the toasted bread to cool.
- Spread a thin layer of goat cheese and then a thin layer of fig jam on each slice. Top with a layer of apple pieces.
- Lightly drizzle hot honey over the apple slices and then sprinkle the chopped walnuts on top.
- Arrange the finished crostini on a serving plate and enjoy!
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