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Fig and goat cheese crostini topped with pecans and thyme, with a drizzle of honey.

Fig and Goat Cheese Crostini (30 Minutes

Allie Hagerty
Toasted baguette topped with creamy goat cheese, fig jam, and cinnamon-kissed candied pecans, finished with lemon zest, fresh thyme, and optional truffle honey.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Servings 8 servings

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

Expert Tips From My Kitchen
  • 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).

Nutrition Facts

Calories: 151kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 4mgSodium: 206mgPotassium: 44mgFiber: 1gSugar: 7gVitamin A: 44IUVitamin C: 0.5mgCalcium: 35mgIron: 1mg
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