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Ina Garten Fig and Cheese Toasts

Ina Garten Fig and Cheese Toasts - recipe card
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Crisp, golden toasted baguette slices are spread with creamy, tangy goat cheese and topped with jammy, caramelized figs and a drizzle of honey. The combination of sweet, savory, and crunchy makes an elegant appetizer that comes together in minutes. Fresh thyme adds a fragrant herbal note that ties everything together.

Ingredients

Scale
  • 1 French baguette, cut diagonally into 12 (1/2-inch-thick) slices
  • 3 tbsp olive oil
  • 8 oz fresh goat cheese (chèvre), at room temperature
  • 2 tbsp heavy cream
  • 1 tsp fresh thyme leaves, minced, plus extra for garnish
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 12 fresh Black Mission figs, stems removed, cut in half lengthwise
  • 2 tbsp honey, plus extra for drizzling
  • Flaky sea salt, such as Maldon, for finishing

Instructions

  1. Preheat the oven to 400°F (204°C). Line a large sheet pan with parchment paper. Arrange the baguette slices in a single layer on the pan and brush both sides lightly with olive oil. Bake for 6 to 8 minutes, until the edges are crisp and lightly golden; flip once halfway through. Remove from the oven and set aside to cool slightly. Leave the oven on.
  2. In a medium bowl, combine the goat cheese, heavy cream, minced thyme, kosher salt, and black pepper. Mash with a fork until smooth and spreadable, about 1 minute. If the mixture seems stiff, add another teaspoon of cream. Set aside.
  3. In a separate small bowl, gently toss the fig halves with 2 tablespoons of honey until evenly coated. Arrange the figs cut-side up on a small parchment-lined baking sheet. Roast for 8 to 10 minutes, until they are soft, glossy, and slightly collapsed but still hold their shape. Do not overcook or they will become mushy.
  4. While the figs roast, spread about 1 tablespoon of the goat cheese mixture onto each toasted baguette slice, covering the surface evenly. Arrange the toasts on a serving platter.
  5. Remove the roasted figs from the oven and let them cool for 2 minutes. Place one fig half, cut-side up, on top of each cheese-topped toast. Drizzle any accumulated honey from the pan over the figs.
  6. Finish each toast with a light drizzle of honey, a sprinkle of fresh thyme leaves, and a pinch of flaky sea salt. Serve immediately while the toasts are still crisp and the figs are warm.

Notes

These toasts are best enjoyed fresh and warm. To make ahead, prepare the goat cheese mixture and toast the baguette slices up to 4 hours in advance; store the toasts at room temperature and the cheese mixture in the refrigerator. Roast the figs just before serving. Leftover assembled toasts can be stored in an airtight container in the refrigerator for up to 2 days, but the bread will soften. To reheat, place on a baking sheet in a 350°F (177°C) oven for 5 minutes, until warmed through. Do not freeze.

Nutrition

Keywords: fig and cheese toasts, Ina Garten fig toasts, goat cheese toasts, roasted fig appetizer, honey fig crostini, easy appetizer recipe, French appetizer, fig recipe, cheese toast, party appetizer, honey goat cheese, thyme fig

Find it online: https://inagartencooks.com/ina-garten-fig-and-cheese-toasts/