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Posted by on Aug 30, 2015 in summer | 0 comments

Fig + Blue Cheese Crostini

Fig + Blue Cheese Crostini with Honey + Black Pepper | Seasonal Summer Appetizer from

Fig + Blue Cheese Crostini with Honey + Black Pepper | Seasonal Summer Appetizer from

When I’m entertaining, I try to have some sort of appetizers or hors d’oeuvres ready when guests arrive so they aren’t famished by the time we actually sit down for dinner. My brother-in-law has given me free reign over the fig tree in his yard, so I’ve been incorporating them into all sorts of dishes recently. A few weeks ago, I hosted a dinner party that started out with these little crostini. I assembled them beforehand, then popped them in the oven as guests arrived. They were the perfect accompaniment to a glass of wine while people gathered and chatted before dinner.

Any sort of figs or blue cheese will work. I had celeste figs, which are on the milder end of the spectrum, but brown turkey or black mission figs would also be great. I chose a blue cheese called Bellamy Blue from my friends at Sequatchie Cove Creamery in Tennessee. This particular cheese is coated in smoked sea salt before aging, which gives it an extra savory note to contrast the sweetness of the figs and honey. But like I said, any blue (or gorgonzola) will do.


Fig + Blue Cheese Crostini

Yield: 16-18 crostini


  • 1 pint fresh figs (about 1 dozen)
  • 2 teaspoons honey
  • 1/4 teaspoon black pepper
  • 4-6 ounces blue cheese
  • 16-18 thin baguette slices


  • 1. Preheat oven to broil or to its highest setting, and place a rack in the top third of the oven.
  • 2. Slice figs crosswise into rounds about 1/4" thick, discarding stems. Place fig slices in a small bowl with honey and black pepper. Toss to coat.
  • 3. Lay baguette slices on a lined baking sheet in a single layer. Slice blue cheese and top each piece of bread with it, then evenly divide the figs on top of the cheese. I usually get 3-4 fig slices per baguette, depending on the size of the figs.
  • 4. Broil crostini until cheese is melted and bubbly and edges begin to brown, about 4-6 minutes. Keep a close eye on them to avoid burning! Serve immediately.
  • Notes

    I recommend lining your baking sheet with parchment, a silicone baking mat, or foil to make clean up easier if the cheese melts onto the pan (it will).

    Freshly ground/cracked black pepper is preferable, so get that pepper mill out if you have one!

    If you like crunchier crostini, you can toast the bread by itself for 10 minutes or so before adding the toppings and broiling.

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