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Oftentimes, recipe inspiration strikes when we see fresh, in-season produce at the market, and that’s exactly what happened with today’s Baked Fig Crostini recipe!
A few weekends ago, our family went kayaking with some friends on a glorious Sunday afternoon. On the drive home, we passed a fantastic farm stand selling all sorts of fresh and local ingredients. We decided to stop – initially with the plans to buy some fresh corn on the cob to enjoy with dinner that evening.
But then, we spotted some beautiful, ripe fresh figs, and I immediately thought of this delicious recipe for Baked Fig Crostini that I clipped years ago from Southern Living magazine.
Our advice: Anytime you find fresh figs at the market – buy them! (Then click here: We have quite a few delicious recipes on A Family Feast made with fresh figs!)
The combination of flavors in this Baked Fig Crostini appetizer is what makes it so good! Sweetness from the fig and honey, the tangy flavor of the goat cheese, saltiness from the bacon, and the hint of toasted pecans, and fresh thyme really makes for a unique and delicious combination. The stuffed figs are served on toasted slices of baguette, then drizzled with honey and served warm.
This appetizer is a must-make recipe anytime fresh figs are in season. These Baked Fig Crostini look very elegant and are ideal for just about any occasion, but they are very easy to make! And – if you have some guests who are eating a lower carb diet, skip the toasted baguette and simply serve these baked stuffed figs as-is on a tray.
- 4 ounces cooked bacon, chopped
- 1 tablespoon toasted and chopped pecans (about 6–8 pecans)
- 4 ounces goat cheese, crumbled and softened
- 1 teaspoon fresh thyme, finely chopped
- 12 large fresh figs or 24 small fresh figs
- 24 baguette slices
- honey to drizzle
- Preheat oven to 350 degrees.
- On a griddle or frying pan, cook the bacon until crisp. Place on paper towels to absorb any excess fat and let cool. Chop bacon into small pieces.
- In a small dry frying pan, toast about 6-8 pecans until very lightly golden brown. Remove from heat and let cool. Chop pecans into small pieces.
- In a bowl, combine bacon, pecans, goat cheese, and thyme.
- Cut figs in half, removing stems. Press the back of a small spoon into the centers of the fig halves making a small indentation in each. Spoon a heaping teaspoon of bacon mixture into each fig half.
- Place fig halves on one side of foil lined sheet pan and baguette slices on the other half and bake for 7 minutes at 350 degrees.
- Remove the baking sheet from the oven. Place the now-toasted baguette slices on your serving dish and place fig halves on the baguette. (If using large figs, only one half may fit; if using smaller figs, more than one half may fit on each crostini.) Drizzle honey over the fig(s) and serve immediately.
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