Goat Cheese Crostini with Figs and Prosciutto

Crisp toasted baguette slices topped with creamy, tangy goat cheese. These goat cheese crostini are one of my go-to appetizers when friends come for dinner. This version pairs fresh, sweet figs with savory prosciutto and a drizzle of balsamic syrup for a bite that's salty, sweet, and completely irresistible. They're simple to make, elegant on the plate, and perfect with a glass of wine. Our guests devoured them. You've got to try these.

The first time I had a fresh figs was in San Francisco while taking a food writing course. I sheepishly admitted I had never tried fresh figs and was promptly handed one to try. It was love at first bite. And goat cheese? Always in my fridge. Goat cheese crostini and figs are an unbeatable combination.

Jump to:

• Why You'll Like This Recipe
• Recipe Ingredients
• Substitutions and Variations
• How to Make Goat Cheese Crostini
• Serving Suggestions
• 📖 Recipe
• 💬 Comments

Why You'll Like This Recipe

• It's easy, fast, and super versatile.
• Always a hit with guests and family.
• Use either purchased Balsamic glaze or make homemade balsamic glaze.
• Not a fig fan? Use these oven roasted cherry tomatoes to top the goat cheese crostini instead.

Recipe Ingredients

Balsamic Glaze

If you're making the balsamic glaze, here is what you need:

• Balsamic vinegar: Use a decent priced bottle, not super cheap and not the expensive finishing balsamic vinegar. Here is the balsamic vinegar I keep in my pantry.
• Brown sugar: Use light brown sugar. If your balsamic is naturally sweet, you make not even need the sugar.

Find the easy recipe for balsamic glaze read here.

Goat Cheese Crostini

• Fresh baguette: Either wheat or gluten-free, whole grain is nice.
• Olive oil: Use a fresh fruity extra virgin olive oil for nice flavor
• Butter: Use unsalted dairy butter so you control the salt level.

Figs and Prosciutto

• Goat cheese: Get a log of plain goat cheese, not the tubs of the crumbled goat cheese. If your store carries it, this is my favorite goat cheese.
• Prosciutto: Either get a package of the sliced prosciutto or have it thinly sliced at the deli counter.
• Fresh figs: Buy what looks best at the store. You want them ripe, just a little soft but not too squishy. Of the many varieties, the black-purple Black Mission and lighter Brown Turkey figs are my favorites.

If you love figs, try this fig salad with balsamic vinaigrette.

Chef Sally on baguettes: Sometimes a baguette will be narrow and slim, and other times they might be larger around. When I last made these the baguettes were large. If they are long and slim, slice them on an angle. If they are larger, cut them crosswise into rounds. Either way works with goat cheese crostini. And I always cut extra pieces because sometimes there is a big hole in the inside of the baguette (or someone steals a few for snacks).

Substitutions and Variations

• No fresh figs? Use dried figs or even fig jam.
• Swap speck for the prosciutto. Speck is smoked prosciutto and has delicious flavor.
• Use an herbed goat cheese.
• For gluten-free, if you can't find a GF baguette, use slices of GF bread and with a large round cookie cutter, but slices to replace the baguette slices.

Chef Sally on figs: Sweet tasting with a tender skin and light crunch from the tiny seeds, figs have a unique taste and texture. Fresh figs are very perishable, which is why they are often dried. Buy them the day of serving or a day before at best, depending on ripeness. I've made this recipe with dried figs and even fig jam, but fresh figs are fabulous. Check out this information on fig varieties.

How to Make Goat Cheese Crostini

If you are making homemade balsamic glaze, do it ahead of time or first.

Step 1: Pre-heat oven to 325 degrees. Line a rimmed baking sheet with aluminum foil.

Step 2: Melt the butter, add the olive oil, garlic and a sprinkle of sea salt.

Step 3: Slice the baguette thinly, about ⅓" thick, on an angle. A serrated knife makes it easier. With a pastry brush, brush the olive oil-butter on the slices. Place the slices on the baking sheet and bake crostini until just a little browned and crisp, 10-12 minutes. They crisp more upon cooling.

While the crostini are baking, slice each piece of prosciutto in half lengthwise into ribbons.

Step 4: When crostini are cool, spread with the soft goat cheese, add a ribbon of prosciutto, then top with a quartered fig.

Serving Suggestions

Serve goat cheese crostini on a platter at room temperature. Drizzle with the balsamic glaze upon serving. Make the crostini ahead of time and store in an airtight container or a zip-style bag. Assemble just before serving.

Serving Quantity

This recipe is for two slices per person but you can easily multiply it to what you need. If you are serving multiple appetizers, two will probably be enough. If goat cheese crostini is the only pre-dinner nibble, three per person could be good. It will depend on the appetites of your guests. It seems extra never go to waste!

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