There is nothing that beats fresh figs, so if you see them pop up in your local market GRAB THEM. Actually, grab two boxes, because just as fast as they appear, they will quickly be out of season, leaving you longing for their return. They will hopefully stick around until fall — just make sure you get your fix before then! We are getting our fix over here with a serving (or two) of fig crostini with goat cheese and pistachios.
Figs are sweet, juicy, and perfect for snacking on as is, but I absolutely love pairing them with goat cheese. Something about the tangy and sweet flavours together never disappoints. You could top these crostini with any nuts you have on hand (toasted to bring out the flavour!), but honestly I love the pop of colour the pistachios bring to this dish.
If you have a sweet tooth, drizzle a bit of honey on the finished crostini. If, however, you’re more like me and prefer a bit of contrast, balsamic vinegar is the way to go! OR better yet, a balsamic glaze -- try making your own (grab the super easy recipe here!). You can’t imagine how good these taste, but I guarantee they will disappear quickly!
This crostini topped with sweet, juicy figs and paired with tangy goat cheese and crunchy pistachios is so flavourful and perfect for snacking on or entertaining.
- 1 french baguette, sliced into ¼-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 (4 oz.) package goat cheese, room temperature
- 1 (8 oz.) package of fresh figs
- 1/4 cup pistachios, unshelled and toasted
- sea salt
- ground black pepper
- balsamic vinegar or honey, for garnish
- Preheat oven to 375 F. Place as many pieces of sliced baguette on a rimmed baking sheet as you can fit. Drizzle with olive oil and salt. Bake until crispy, about 5-7 minutes. Let cool for 10 minutes.
- Using a small spatula, spread about 1 tablespoon goat cheese on each crostini, covering most of the bread.
- Remove stem on figs and cut into quarters. Layer figs on top of goat cheese. Sprinkle with toasted pistachios, then season with a little sea salt and black pepper on each crostini. Drizzle with balsamic vinegar or honey (or both!). Serve immediately.