Trio Of Crostinis, Figspig, Goats Cheeses, Caramelised Onion, Oak Smoked Salmon Recipe

slice and toast

Preheat oven to 200°C (400°F). Slice the baguette on a slight diagonal into 12–14 slices about 1–1.2 cm thick. Arrange slices in a single layer on a baking sheet.

Brush each slice lightly on both sides with 3 tbs extra-virgin olive oil and season with 1/2 tsp sea salt and 1/4 tsp black pepper.

Bake in the preheated oven for 8–10 minutes, flipping halfway, until golden and crisp on the edges. Remove and let cool slightly. Keep oven on for warming other components if needed.

prepare figs and cheese

Wash and pat dry the figs. Trim stems and halve each fig lengthwise (6 figs → 12 halves). In a small bowl, crumble 120 g goat cheese and stir gently to soften if needed.

Spread about 1 heaped tablespoon of goat cheese onto each crostini designated for this topping (estimate 4 crostini).

Top each with a fig half and fold a prosciutto slice (torn in half if needed) over or beside the fig for contrast. Drizzle about 1/2 teaspoon honey across each crostini (2 tsp total across 4 crostini).

Sprinkle 3 tbs toasted chopped walnuts evenly across the fig crostinis and finish with 1 tsp fresh thyme leaves.

caramelise onions

Peel and thinly slice 2 large yellow onions into half-moons. In a skillet over medium-low heat, melt 2 tbs unsalted butter with 1 tbs olive oil. Add the sliced onions, 1 tsp brown sugar, and a pinch of salt. Cook, stirring occasionally, for 25–30 minutes until the onions are deep golden and soft. If they begin to dry, add 1–2 tbs water.

Stir in 1 tbs balsamic vinegar in the last 2 minutes of cooking and season with a little black pepper (about 1/4 tsp). Remove from heat and let cool slightly.

Spread about 1 heaped tablespoon of the 100 g soft goat cheese onto each crostini for this variety (estimate 4 crostini). Top with a generous spoonful of warm caramelised onions (about 1–2 tbs each). Sprinkle 1 tbs finely chopped chives over these crostinis.

prepare herb cream cheese

In a small bowl, stir together 120 g cream cheese with 1 tbs finely chopped dill, 1 tsp lemon zest, 1 tsp lemon juice and a pinch of salt until smooth and spreadable.

Spread about 1 heaped tablespoon of the herb cream cheese onto each crostini designated for smoked salmon (estimate 4 crostini).

Arrange thin slices of 150 g oak-smoked salmon atop the cream cheese (one or two small folds per crostini). Scatter a few capers (about 1/2 tsp per crostini) and garnish with microgreens or baby arugula (total 1 cup distributed).

Arrange crostini on a serving platter grouped by variety: Figspig, Caramelised Onion & Goat Cheese, and Oak-Smoked Salmon. Drizzle optional balsamic glaze (2 tsp) selectively over the fig/prosciutto crostinis and place remaining extra thyme or micro herbs (1 tbs) across the platter for garnish.

Serve immediately while crostini are still slightly warm. Leftover caramelised onions and spreads can be refrigerated for up to 3 days.