Crostini with soft goat's cheese, figs and walnuts

Crostini with soft goat's cheese, figs and walnuts on toasted spelt baguette, with honey and thyme. Family-friendly finger food and snacks for Advent and New Year's Eve.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 7 min
• Total time: 22 min
• Calories: 394 kcal per serving
• Protein: 12 g
• Fat: 17 g
• Carbs: 46 g

Ingredients

• 250g spelt baguette
• 2 tbsp olive oil
• 4 figs
• 30g walnuts
• 4 thyme sprigs
• 150g soft goat's cheese
• 2 tbsp honey
• 1 pinch of pepper

Method

You’ll need: oven · baking tray · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan). Cut the baguette diagonally into 16 slices and put them on a baking tray lined with baking paper.
2. Brush the slices thinly with olive oil and toast them at 200 °C for 7 minutes until the edges are crisp.
3. Quarter the figs, roughly chop the walnuts and pick the thyme leaves.
4. Spread the soft goat's cheese on the crostini and top with the figs.
5. Drizzle over the honey, scatter over the walnuts, thyme and pepper and serve the crostini straight away.

Good to know

Figs, goat's cheese and honey are a trio that disappears fast from any buffet. You toast the baguette briefly in the oven and only add the toppings just before serving. That way, the crostini stay crisp.

Swaps

Figs → pear slices. Soft goat's cheese → ricotta (milder). Spelt baguette → wholemeal baguette (also provides fibre). Walnuts → pecans.

Cooking tips

You can toast the bread the day before and keep it in a tin. Fresh figs are available until December; otherwise use halved soft dried figs.

Storage

Toasted bread slices keep airtight for 3 days; eat topped crostini within 2 hours.

Allergens

Contains gluten (spelt), milk and walnuts; no egg. Suitable for children (no honey for babies under one year old); in pregnancy, only with soft goat's cheese made from pasteurised milk.