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Baked Fig Crostini - A Family Feast

Baked Fig Crostini

  • Prep Time: 30 minutes
  • Cook Time: 7 minutes
  • Total Time: 37 minutes
  • Yield: 24 crostini


These Baked Fig Crostini can be made with either small or large fresh figs.


  • 4 ounces cooked bacon, chopped
  • 1 tablespoon toasted and chopped pecans (about 68 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


  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. In a bowl, combine bacon, pecans, goat cheese, and thyme.
  5. 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.
  6. 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.
  7. 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.