Fig Compote, Bacon, and Goat Cheese Crostini is appetizer perfection.
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. Nothing compares to warm baguettes, amiright?
Except this. This is the soul mate for warm toasted baguettes (otherwise known as crostini).
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.Print
Crostini with Fig Compote, Bacon, and Goat cheese is appetizer perfection.
- 1.5 cups water
- 1/2 cup red wine
- 2-3 thyme sprigs (left in tact)
- Zest of 1 small lemon
- 1 teaspoon lemon juice
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 8-9 ounces dried figs, diced
- 1 baguette, sliced
- Olive oil to drizzle
- Salt and pepper
- 8 bacon slices
- 4 ounces goat cheese
- 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 12-15 minutes. Once baked and cooled slightly, 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 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 oven for 5-7 minutes, flipping halfway through. Watch carefully so they don’t burn.
- Once compote has simmered for 45 minutes, 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, and fig compote.