Fig, Goat Cheese and Bacon Crostini


Fig, Goat Cheese and Bacon Crostini

  • 3 oz (85 g) of bacon (about 2 thick slices), diced
  • 12 slices of a crusty, whole-wheat baguette (even better if it has walnuts in it)
  • 8 oz (230 g) fresh goat cheese
  • 1 sprig of rosemary
  • 4 ripe figs, quartered
  • 2 tbsp honey
For 3-4 servings

Preheat oven to 450°F (230°C).

Fry bacon pieces in a small amount of oil until crunchy, transfer to a paper-towel lined plate and set aside.

Very lightly toast bread in the hot oven (about 2 minutes) on a baking sheet lined with parchment paper. Remove bread from oven and let cool slightly.  Spread each slice of bread with goat cheese, and top with cooked bacon, a few rosemary leaves and one or two pieces of fig. Drizzle with honey and cook in the hot oven for about 5 minutes, until the figs are slightly roasted and the cheese is warm.

Serve immediately.



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