Fig Jam, Honey & Walnut Recipe
on Whipped Goat Cheese Crostini
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Ingredients
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Crostini
Whipped Goat Cheese
Topping
Method
Crostini
- 1
Slice and oil
Preheat oven to 400°F (200°C). Slice the baguette on a slight diagonal into 20 slices about 1/3 inch (8 mm) thick. Arrange slices in a single layer on a baking sheet. Brush one side of each slice lightly with the 2 tbs extra-virgin olive oil and sprinkle the brushed side with coarse sea salt.
- 2
Toast
Toast in the preheated oven for 8–10 minutes, until edges are golden and crisp. Remove from oven and let cool completely on a rack. (For extra crunch, flip slices halfway through and brush both sides with oil.)
Whipped Goat Cheese
- 3
Combine cheeses
In a medium bowl or the bowl of a food processor, add the room-temperature goat cheese and softened cream cheese. Pulse or beat briefly to break down the cheeses so they will whip smoothly.
- 4
Whip to spreadable consistency
With the food processor running (or using an electric mixer), add the heavy cream in a slow stream until the mixture is light and spreadable but still holds shape, about 30–45 seconds. Stop and scrape down the sides as needed.
- 5
Season
Add 1 tbs honey, 1 tsp lemon juice, 1 tsp fine sea salt, and 1 tsp freshly ground black pepper. Pulse or beat just to combine and taste; adjust salt, pepper, or honey to balance tang and sweetness. Transfer whipped goat cheese to a small bowl and refrigerate briefly if it became too soft, 10–15 minutes, so it spreads easily but won’t run.
Topping & Assembly
- 6
Toast walnuts
If walnuts are not toasted, place them in a dry skillet over medium heat and toast, tossing frequently, until fragrant and lightly browned, 4–6 minutes. Remove from heat and roughly chop once cooled.
- 7
Assemble crostini
Spread about 1 tablespoon of the whipped goat cheese onto each cooled crostini slice (you should have enough for ~12–20 crostini depending on slice count). Spoon about 1/2 teaspoon of fig jam over the cheese (adjust to taste).
- 8