This was our appetizer for Friday night’s Olmsted dinner at our house and a little something I’ve been making a few times a week now that figs are in season. We can’t get enough!! Since we had 14 people over (Cam and I loved getting to know everyone better!) I wanted to make a simple yet special dinner that could be served family-style. We had these crostini, lemon and garlic marinated chicken that Cam grilled, roasted new summer potatoes and beets with fresh pesto for dipping, a big farmer’s market salad and my stone fruit and blackberry cobbler for dessert. It was a good night.
For these crostini, like any simple recipe, the quality of the ingredients makes all the difference. Not everyone has access to a farmer’s market or to locally grown fruit, or even to fresh figs (hi friends in Okinawa!), but if you do, you’ll almost always find juicier, riper, more flavorful ones than you would at the grocery store.
I rubbed the sourdough bread (feel free to use whichever kind of bread you’d like!) with fresh rosemary, olive oil and sea salt before spreading on goat cheese and popping it in the oven for five minutes to get the bread crispy and the cheese warm. Then a good drizzle of extra virgin olive oil, sliced fresh figs and a good drizzle of honey. So simple and so delicious.
Warm Fig & Goat Cheese Crostini Drizzled in Honey and Extra Virgin Olive Oil
4-6 figs, sliced
4oz goat cheese
1/2 baguette sourdough bread (or whichever kind you prefer!)
extra virgin olive oil
honey
sea salt
1-2 sprigs of fresh rosemary
Preheat the oven to 350 degrees F. Slice the baguette into about 1/2 inch thick pieces. Generously drizzle olive oil over each piece and sprinkle on a bit of fine sea salt for taste. Rigorously rub in the olive oil and salt with a sprig of rosemary. If pieces of it come off on the bread, all the better. Spread enough goat cheese over each piece of bread to cover it. Use as much as you’d like ๐ Bake for about 5 minutes on the top rack of the oven, or until the bread has become golden and the cheese soft. Remove from the heat and drizzle on EVOO. Top with slices of fig and drizzle on honey. Serve immediately.
Gabriella H says
Amanda, my mouth is literally watering. If the fridge wasn't filled with other things and it wasn't raining cats and dogs (hello summer in Salzburg), I'd go out in a second to get all the missing ingredients for this amazing appetizer. I'll definitely give it a try! x
Amanda Marshall says
Haha, thanks Gabriella! Hope you like it ๐ And hope I get to meet up with you in Salzburg once we're over there!!
Gabriella H says
I'd love to! x
Patricia Rosato says
They look too pretty to eat! Though, who am I kidding, I'd probably have more than one because they sound out of this world. Sounds like you throw a hec of a dinner party! They're such fun ways to get together. Our next one will definitely include these beauties – thanks for sharing the recipe!
Amanda Marshall says
Thanks, Patricia!!
Valerie says
Oh that is so my kind of food! This looks delicious <3
Amanda Marshall says
thanks, Valerie… miiiiinnnne too ๐
Caroline says
Oh man, this looks so incredibly tasty! You are truly the hostess with the mostest ๐
Amanda Marshall says
haha I'm so not! but thank you!
McKenzie says
I ain't seen a fig in years. I cant wait to hear more about the dinner!! Yall are amzing to open up your home to your fellow Olmsteders. LOVE you Marshalls!
Amanda Marshall says
haha I know it.. I had YOU in mind! Miss you! and love you so!!!!!
Alex says
MY MOUTH IS WATERING!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Amanda Marshall says
haha ๐ thanks, Alex!
redheadchick says
I'm heading back to California from Japan next week for a visit and can't wait to raid my parents' fig tree and try this recipe!! Thank you!
Amanda Marshall says
Yay!! I hope you loved it!
Katie says
I made this last night…oooooh it was so yummy. Thanks for your beautiful recipes!
Amanda Marshall says
Thank you for trying my recipes, Katie!! ๐
Mohamed Ali says
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Mohamed Ali says
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ุงุญู ุฏ ุฐูู says
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