Fig Compote and Goat Cheese Crostini is a delicious balance of sweet and sticky compote paired with tangy, creamy goat cheese. For meat-eaters, bacon adds a salty component, yet it’s just as delicious made vegetarian, too!
Crostini is one of my favorite appetizer bases; I mean, it’s essentially just toasted baguettes with salty, toasted goodness. Seriously, need I say more? Baguettes. Toasted. Which means they’re warm baguettes. Ahhhhhh. There’s nothing that compares to warm baguettes, am I right?
Except this. This is the soul mate for warm toasted baguettes (otherwise known as crostini) is a mixture of sweet fig compote and creamy, tangy goat cheese. Paired with salty bacon, if you so choose to add it in.
This, this combination takes my good ol’ crostini to heavenly heights.
Warm, sweet fig compote – check!
Savory, salty bacon – check!
Slightly tangy goat cheese to balance it all out – check!
Are you double taking because I said bacon? And you’ve read a bit about me and know that I don’t really eat meat?
Double take again my friends, sometimes I will, and that “sometimes” factor has drastically increased since the BF came back.
So yes, there’s bacon. It works so magically with the fig compote and goat cheese.
Not into bacon? Leave it off or put double the slices on your bacon-lover’s pieces (as I often do). Simple as that.
It will still be SO INCREDIBLE because this fig compote is da bomb. For realz.
It’s everything you want and more – it’s warm, sweet, savory, and have I mentioned it’s the perfect pairing for the goat cheese?!
Because it is.
SERIOUSLY, GUYS. Go make this fig compote and all your wildest appetizer dreams will come true.
On the flip side, your perfect dinner-for-one dreams will come true. More compote, bacon, cheese, crostini, and wine for you then; just as it should be, right?
Orrrrr, am I the only one who resorts to consuming copious amounts of baguettes, cheese + accouterments, and wine when I have to eat alone?
Just go enjoy this and thank me later.
Fig Compote, Bacon, and Goat Cheese Crostini
- 1 1/2 cups water
- 1/2 cup red wine
- 2-3 thyme sprigs left whole
- 1 small lemon zested
- 1 teaspoon fresh lemon juice
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 8-9 ounces dried figs diced
- 1 baguette sliced
- Olive oil to drizzle
- Salt and pepper
- 8 bacon slices optional
- 4 ounces goat cheese log room temperature
- In a medium saucepan, bring water, red wine, thyme sprigs, lemon zest, sugar, and cinnamon to a boil. Once boiling, lower heat to a simmer and add figs.
- After 30 minutes of simmering, remove the thyme sprigs and begin slightly smashing the figs. Continue simmering for 15 more minutes until compote has thickened to desired consistency.
- While fig compote is simmering, pre-heat the oven to 375°. Lay bacon slices on a baking sheet with parchment paper (for easy clean up). Bake for 15-25 minutes until crispy as desired. Transfer to a paper towel lined plate to cool. Once cooled, cut bacon slices into thirds.
- After the bacon has cooked, begin making the crostini by laying baguette slices on a separate baking sheet. Drizzle with olive oil (don’t drench them, dry areas are ok). Sprinkle with salt and pepper. Flip slices over and repeat the drizzling process. I like to swirl them around on the pan to soak up the extra oil that is on the pan from the drizzling process and to spread the oil evenly on the slices.
- Toast slices in the oven for 10-12 minutes, flipping halfway through. Watch carefully so they don’t burn.
- Once compote has simmered for 45 minutes and is now thick and the figs have broken down, remove from heat and let cool slightly.
- Assemble each crostini slice in the following order: a spread of goat cheese, a slice or two of cut bacon (if using), and fig compote. Garnish with additional thyme as desired.