Fresh fig crostini with bûcheron cheese and thyme

Fresh fig crostini with bûcheron goat cheese and thyme

I’ve always had a weakness for fresh figs. When fully ripe, their flavor is absolutely sumptuous. Figs are exquisite in desserts or simply eaten on their own, but they’re equally at home with savory foods, like these crostini. The contrast of the sweet figs with the pungent semi-aged goat cheese is sublime – an addictive finger food!

As a last touch, the figs are brushed with aged balsamic, just before the crostini are baked. The balsamic glazes the fruits and intensifies their fresh-fig flavor even more. Who could resist taking a bite?

Food & wine pairing: Sparkling rosé with bûcheron cheese and fresh fig crostini

Rose wine icon
A rosé sparkling wine is utterly delicious with these crostini – look no further!

Black mission figs

Fresh fig crostini with bûcheron cheese and thyme

makes 24 crostini
active time: 30 min

  1. 24 baguette slices – 1/4″ thick
  2. 1/4 cup extra virgin olive oil
  3. 8 oz (225 g) bûcheron goat cheese (or other semi-aged goat cheese) – cut in 1/8″ slices
  4. sea salt to taste
  5. freshly ground black pepper to taste
  6. 2 tablespoons fresh thyme leaves
  7. 12 medium Mission or other fresh figs – cut in half lengthwise
  8. 1 1/2 teaspoons aged balsamic vinegar
  1. 1 large jelly roll pan

  1. Preheat oven to 450°F (230°C).
  2. Step 1: Brush the baguette slices with a little olive oil. Place them oiled-side-down on a baking sheet. Place a thin slice of the goat cheese on the un-oiled side. Dab the cheese and the bread with a little olive oil, reserving about 1 teaspoon. Sprinkle with the salt, pepper and thyme leaves. Top each crostino with a fig half, cut-side-up.
  3. Cook’s note: The crostini can be made up to this point 4 hours ahead. Cover with plastic wrap and keep in a cool place or refrigerate until ready to bake.
  4. Step 2: Add the balsamic to the reserved olive oil, mix well and brush the figs. Bake for 8 to 10 minutes until the crostini are golden around the edges. Remove from oven, place on a serving platter and serve immediately.

Viviane’s tip
  1. These crostini are also incredibly delicious with blue cheese. Try a Stilton, gorgonzola, Bleu d’Auvergne or Jasper Hill Farm’s exquisite Bayley Hazen Blue.

Fresh fig crostini with bûcheron goat cheese and thyme

hors d’oeuvre, crostini, fig, bucheron goat cheese

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  • Reply Alyssa white July 12, 2012 at 8:12 pm

    These sound delicious, what type of wine or cocktail did you serve with them?

    • Reply Viviane July 13, 2012 at 11:12 am

      Alyssa, a sparkling rosé would be beautiful with these fig crostini. I can hardly wait for fig season to begin… Cheers!

  • Reply Michelle October 20, 2011 at 8:45 pm

    Beautiful presentation.

  • Reply Donna Ford October 7, 2011 at 5:55 pm

    Figs, I love them. When I was a young girl we had a fig tree and I could eat all the figs I wanted. I’ll give your recipe a try it looks delicious! Thank you!

  • Reply Julie Fordyce October 1, 2011 at 9:25 am

    Viviane, these look wonderful, and I’m going to try them for a dinner party on Tuesday. Now — are they standing around with a glass of bubbly appetizers or sitting at the table with a knife and fork and napkin appetizers?

    Can’t wait — I know they’ll be wonderful!

    • Reply Viviane October 1, 2011 at 9:37 am

      Hi Julie! I think they do best when passed around with a glass of bubbly – finger food type thing. Let me know how they turn out!

  • Reply Jennifer Eloff September 27, 2011 at 11:29 pm

    I love figs too – how unusual your appetizer is.

  • Reply Viviane September 26, 2011 at 11:49 pm

    Dear Demetra! Thank you for your wonderful comment. Yes, thyme you’ve dried yourself does count for something… a lot of “something” in fact! I am glad you enjoyed the fig crostini and I hope that in the not too distant future you’ll try them again with bûcheron and fresh thyme. It’s the choice of ingredients that makes a recipe stand out… It’s funny how that works.

    I’m stocking up on figs for the next couple of weeks as I’m not ready to give them up yet!

  • Reply Demetra Lambros September 25, 2011 at 2:39 pm

    Until this weekend I thought that my love of figs couldn’t be stronger than what it was. Wrong! I was dying to wait until I got Bucheron as I thought it would be brilliant but the figs in my refrigerator were begging to be tried out in this recipe. To make matters worse I didn’t have any fresh thyme (although the I picked and dried the thyme I do have, so I thought that counted for something!). Despite these issues I made them this weekend and I have to say that this recipe is BRILLIANT. I used an aged Greek cheese that I had on hand and, yes, it was all I could not to eat the entire pan. Yes, yes, you warned us. And indeed you were right. I can only imagine that making this exactly as you’ve instructed would be completely over the top. I doubt that I will ever have a dinner party during fig season without these on the menu, seriously. And now I’m doubly wistful about figs going out of season!

  • Reply Julie Reihl September 25, 2011 at 12:04 pm

    These look fantastic for a dinner party or just a snack!

  • Reply RChristopher September 25, 2011 at 7:22 am

    Yum! This makes a fantastic appetizer. I really enjoy pairing figs with cheese. We had a blend of figs and goat cheese the other night at a friend’s supper club. It was both sweet and savory. Look forward to giving your recipe a try.

  • Reply Grubarazzi (@Grubarazzi) September 24, 2011 at 7:33 pm

    I’m grabbing some figs at the market tomorrow JUST to replicate this dish. greatness!

  • Reply Ann September 23, 2011 at 10:09 pm

    Wow – these are STUNNING! You’re right…who could resist a bite of these? I love the brushing of balsamic on the figs. (your pictures are beautiful, too!)

  • Reply Peggy September 23, 2011 at 10:58 am

    What a gorgeous appetizer! Love the pairing of figs in a savory dish =)

  • Reply Treat and Trick September 23, 2011 at 6:24 am

    Simple yet stunning dish!

  • Reply Sandra September 22, 2011 at 10:18 pm

    How easy would it be to polish off a whole platter of these?

  • Reply Liz September 22, 2011 at 8:36 pm

    When I saw figs in the title of your post, I just knew there’d be stunning photographs. I’m never disappointed stopping by…and I wish I read your post before I went to Whole Foods where there was a large display of gorgeous figs. I have some lovely Maytag blue cheese in the fridge and thyme in the garden…so no excuses on my next trip to the market~

  • Reply Meghan September 22, 2011 at 6:16 pm

    I definitely would not be able to resist these! They look perfect with the balsamic!

    • Reply Viviane September 22, 2011 at 6:19 pm

      Meghan… I totally agree. Resistance is futile. I can eat an entire of trays of these all by myself!

  • Reply Cucina49 September 22, 2011 at 4:46 pm

    This looks great–I just need to figure out what cheese to use since I don’t have a lot of access to fabulous European cheeses.

    • Reply Viviane September 22, 2011 at 4:50 pm

      Hi Cucina49, Thank you for stopping by… You could use fresh goat cheese instead of the bûcheron although you will loose a bit of the flavor… Also, look at “Viviane’s Tip” at the end of the recipe: blue cheese will give you that delicious contrast and salty bite. Bon appétit!

  • Reply Hester aka The Chef Doc September 22, 2011 at 1:04 pm

    Ooh, this is absolutely stunning! Sweet fig and creamy cheese? Oh, yes, please!

  • Reply sara September 22, 2011 at 11:57 am

    Gorgeous! I just got some awesome figs at the farmer’s market, so I’ll have to give this a try! 🙂

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