Fig Jam and Goat Cheese Crostini

Total Time
Prep 15 mins
Cook 30 mins

Flavors of fall 'sage and figs' pair up with tangy goat cheese for an elegant appetizer that's a perfect pairing for a glass of bubbly. The toasts can be made up to a day ahead and stored at room temperature in an airtight container. The sage can also be prepared a day ahead, loosely wrapped in a paper towel, and stored in an airtight container. Fig jam can be purchased at high-end grocery stores. Quince jam, a.k.a. membrillo, would also be delicious here. Taken from

Ingredients Nutrition


  1. Heat the oven to 400°F
  2. Cut the baguette on the bias into about 20 (1/2-inch-thick) slices and place on a baking sheet.
  3. Using 1 tablespoon of the olive oil, lightly brush each slice. Sprinkle with salt and bake until lightly toasted and crisp, about 8 minutes; let cool.
  4. Line a plate with paper towels and set aside.
  5. Heat the remaining olive oil in a small frying pan over medium-low heat. When the oil shimmers, gently place 2 to 3 sage leaves at a time into the hot oil until they darken in color and any bubbling subsides.
  6. Immediately remove the leaves with tongs or a slotted spoon and transfer to the paper-towel-lined plate.
  7. Repeat with remaining sage leaves; set aside.
  8. Gently spread 1 teaspoon of the goat cheese on each crostini, top with a heaping 1/2 teaspoon of the fig jam, and garnish with a fried sage leaf.


Most Helpful

Sacre bleu! Made for ZWT#8~France. Now after having been to Paris, how can I go back to the farm.

gailanng July 22, 2012

Made the crostini to add to my finger food counter the other evening & it was a big success ~ What a great combo the fig & sage & goat cheese makes! I actually doubled the recipe, using a baguette for half of it & Katzen's recipe #384703 #384703 for the other half ~ Both were well received, but I must admit that I did like the sourdough bread a little more! This is definitely a keeper of a recipe, & thanks for sharing it! [Tagged, made & reviewed in Newest Zaar tag]

Sydney Mike August 23, 2009

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