Fig and Goat Cheese Crostini
Baked fig and goat cheese crostini with pancetta, and pecans is both savory and naturally sweet. An easy elegant appetizer for any occasion.
Ingredients
- 4 ounces pancetta
- ¼ cup pecans (toasted and chopped)
- 4 ounces goat cheese (crumbled)
- 1 teaspoon fresh thyme (finely chopped)
- 12 fresh figs
- 24 baguette slices
- 1 tablespoon butter
Instructions
- Preheat oven to 350º. Line a baking sheet with aluminum foil.
- In a skillet, cook the pancetta until crisp. Place on paper towels to absorb any excess fat and let cool. Chop into small pieces.
- Toast the pecans until very lightly golden brown. Remove and let cool. Chop into small pieces.
- In a bowl, combine the cooked pancetta, pecans, goat cheese, and thyme.
- Cut figs in half, removing stems. Press the back of a small spoon into the centers of the fig halves making a small indentation in each. Spoon a heaping teaspoon of pancetta mixture into each fig half.
- Place fig halves on one side of a foil lined baking sheet and baguette slices on the other half. Brush baguette slices with butter on both sides. Bake for 10-15 minutes at 350º until baguette slices are toasted.
- Remove and place fig on baguette on serving dish and drizzle with honey.
Barbara's Notes + Tips
- You can substitute bacon or prosciutto for the pancetta.
- Cut the baguette with a serrated knife into ¼ inch slices
- If figs are large, cut them into thirds.
- These are best served at room temperature.
- They will stay fresh for several hours.
- These can be made ahead of time and just drizzle honey prior to serving.
- When choosing figs, look for ones that are slightly soft.
Nutrition
Serving: 1serving | Calories: 92kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 91mg | Potassium: 72mg | Fiber: 1g | Sugar: 5g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
