Fig and Goat Cheese Crostini Recipe with Candied Pecans
Meet your new favorite appetizer: Fig and Goat Cheese Crostini with candied pecans—golden brown baguette slices, creamy goat cheese, and glossy fig jam that hits sweet, tangy, and crunchy in one bite. Lemon zest and fresh thyme keep the creamy cheese lively, while a little salt and optional truffle honey make the flavors pop. It’s the tray that disappears before you pour the second glass.
I have more favorite appetizers for you to try! When you want range, reach for the prosciutto crostini recipe with herbed ricotta. Or, if you want something hearty, sausage crostini delivers warm fall vibes with fennel seeds. Slow-sweet fans should try goat cheese crostini with caramelized onion—olive oil–slow onions over creamy cheese with a tiny splash of balsamic.
Or you can keep it classic with one of my go-to appetizers – with bruschetta caprese: hand-crushed ripe tomatoes, fresh basil, olive oil, and flaky sea salt. And off-toast, prosciutto-wrapped figs or prosciutto-wrapped dates (tuck in a touch of creamy cheese, wrap with prosciutto, warm on a baking sheet) are a big hit on any charcuterie board. My burrata board with fresh figs is another great fall appetizer, but is great any time of year.
Recipe Highlights: Fig and Goat Cheese Crostini
- Inspiration — A cozy fall spin: tangy goat cheese with fig jam and warm, cinnamon-candied pecans—everything you love about autumn flavors on crisp, golden crostini.
- Best Served For — This easy appetizer is perfect for cocktail party starters, date night nibbles, or the “elegant appetizer” on a board with olives and salumi.
- What Makes It Special — Textures and balance: tangy goat cheese, chunky fig jam, crackly candied pecans, herb and citrus lift, optional drizzle of honey.
- Pro Move — Candy the nuts ahead and store in an airtight container; assemble toasts just before serving for max crunch. You can even add a drizzle of hot honey for extra kick!
Ingredients Notes
- French baguette — Medium thickness ensures structure without shredding the roof of your mouth; cut diagonal slices and bake in a single layer on a parchment-lined baking sheet for even color.
- Extra-virgin olive oil — Brush, don’t douse; a thin coat crisps the edges and keeps the middle tender.
- Soft goat cheese — Room temperature is the best way to get a creamy goat cheese spread; a quick fork whip in a small bowl adds air.
- Fig jam — Chunky styles bring pops of fruit; if yours runs loose, blot with a paper towel so it doesn’t slide off the top of the goat cheese. Bonus points for fig preserves (you can purchase either at your local grocery store).
- Pecan halves — Toast first for deeper, savory flavors; cool completely before chopping so they stay snappy.
- Sea salt + flaky sea salt — Fine salt seasons the candied nuts; flaky salt finishes the crostini for pop.
- Vanilla extract — A drop rounds the nuts without tipping into dessert territory.
- Fresh thyme (chopped) + extra sprigs — Herb lift in the cheese, a few leaves on top for aroma.
- Lemon zest — Microplane right into the goat cheese for freshness.
Suggested Ingredient Substitutions and Additions
- Cheese twist — Substitute whipped ricotta (or a 50/50 ricotta–goat blend) for a softer, silkier spread.
- Jam lane — Apricot, cherry, or a quick small saucepan balsamic-fig reduction if fig jam is out—think less sugar, deeper fruit. Grocery stores normally have a nicer selection of jams – think artisanal/small batch for this recipe.
- Nut swap — Pistachios for color and gentle sweetness; walnuts for a toasty, slightly bitter edge.
- Savory extras — A ribbon of salty prosciutto, a few fig slices when in season, or a micro-drizzle of balsamic glaze over the assembled toasts.
How to Make Fig and Goat Cheese Crostini
- Toast the pecans in a medium pan over medium heat for about 2-3 minutes until fragrant. Add the sugar and butter, stirring until the butter melts and coats the pecans, creating a shiny glaze (2-3 minutes). Stir in cinnamon, sea salt, and vanilla extract.
2. Spread the pecans on a parchment-lined baking sheet to cool for about 5–10 minutes. Once cool, chop about 1/4 to 1/3 cup for the crostini, and save the rest for snacking.
3. Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush with olive oil. Toast for 8–10 minutes until golden and crispy.
4. While the bread is toasting, mix the softened goat cheese in a small bowl with the chopped fresh thyme and lemon zest. Stir in the cinnamon and vanilla extract for that extra flavor boost. Blend until smooth and creamy.
5. Spread the goat cheese mixture on each toasted crostini, then top with a generous spoonful of fig jam. Sprinkle the chopped candied pecans on top.
6. Drizzle with truffle honey (optional) and sprinkle with flaky sea salt. Garnish with fresh thyme or rosemary if desired.
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Fig and Goat Cheese Crostini (30 Minutes
Equipment
- cutting board
- Serrated bread knife
- rimmed baking sheet
- parchment paper
- Pastry brush
- Medium skillet
- Wooden Spoon or silicone spatula
- Small Mixing Bowl
- Microplane zester
- Measuring Cups and Spoons
- cooling rack
Ingredients
- 1 fresh baguette sliced into ½-inch pieces
- 2 tablespoons olive oil
- 8 oz goat cheese softened
- 3 tablespoons fig jam high-quality, chunky
- 1 cup pecan halves
- 2 tablespoons sugar white or brown
- 1 tablespoon butter
- 1/4 teaspoon cinnamon
- Pinch of sea salt
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons truffle honey optional
- Flaky sea salt for finishing
- Fresh thyme about 1 teaspoon, chopped
- Lemon zest from 1/2 lemon
- Fresh thyme or rosemary sprigs optional, for garnish
Instructions
- Toast the pecans in a medium pan over medium heat for about 2-3 minutes until fragrant. Add the sugar and butter, stirring until the butter melts and coats the pecans, creating a shiny glaze (2-3 minutes). Stir in cinnamon, sea salt, and vanilla extract.
- Spread the pecans on a parchment-lined baking sheet to cool for about 5–10 minutes. Once cool, chop about 1/4 to 1/3 cup for the crostini, and save the rest for snacking.
- Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush with olive oil. Toast for 8–10 minutes until golden and crispy.
- While the bread is toasting, mix the softened goat cheese in a small bowl with the chopped fresh thyme and lemon zest. Stir in the cinnamon and vanilla extract for that extra flavor boost. Blend until smooth and creamy.
- Spread the goat cheese mixture on each toasted crostini, then top with a generous spoonful of fig jam. Sprinkle the chopped candied pecans on top.
- Drizzle with truffle honey (optional) and sprinkle with flaky sea salt. Garnish with fresh thyme or rosemary if desired.
Notes
- Control the crunch — Bake the toasts just to set; they’ll firm up as they cool. Overbaking = crumbly bites.
- No slip zone — If jam is very loose, blot it; also spread cheese to the edges so the jam “grips.”
- Airy cheese — A quick whip with a fork (or a pulse in a food processor with a splash of olive oil) makes the spread cloud-light.
- Batch strategy — Candy double the nuts and keep in an airtight container for last-minute appetizers all month.
- Tray timing — Assemble right before serving; keep components separate until guests arrive.
Serving Suggestions
- Wine pairing — Dry sparkling wine or Champagne is perfect with tangy goat cheese and sweet fig jam.
- Board it — Add marinated olives, fresh basil, and a few slices of salty prosciutto on the platter.
- Seasonal — In late summer, tuck in fresh figs; in cooler time of year, try a tiny balsamic glaze.
- Party move — Make minis for a cocktail party or larger slices of bread for a passed goat cheese appetizer.
Storage
- Toasts — Bake ahead, cool, and store in an airtight container the same day.
- Goat cheese spread — Refrigerate up to 3 days; let it come to room temperature before spreading.
- Candied pecans — Room temp in an airtight container up to 1 week.
- Leftover assembled crostini — Refrigerate in a single layer and enjoy within 24 hours (texture softens).