Go Back

Goat Cheese Crostini With Fig-Olive Tapenade - A Savory-Sweet Appetizer

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 baguette, sliced into 1/2-inch rounds
  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 8 ounces soft goat cheese (chèvre), room temperature
  • 1 teaspoon lemon zest
  • 1–2 tablespoons lemon juice, to taste
  • Freshly ground black pepper, to taste
  • Pinch of sea salt, to taste
  • 1 cup figs, finely chopped (fresh or good-quality dried)
  • 3/4 cup mixed olives, pitted and chopped (Kalamata and Castelvetrano are great)
  • 2 tablespoons capers, rinsed and chopped
  • 1 small shallot, minced
  • 1 small garlic clove, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
  • 1–2 teaspoons balsamic vinegar, to taste
  • Optional: 1–2 teaspoons honey if using very tart olives or very dry figs
  • Optional garnish: extra parsley, thyme, or crushed red pepper

Method
 

  1. Heat the oven: Preheat to 400°F (200°C). Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil.
  2. Toast the crostini: Bake for 8–10 minutes, flipping once, until golden and crisp at the edges. Let them cool slightly.
  3. Make the tapenade base: In a bowl, combine chopped figs, olives, capers, shallot, and garlic. Add parsley and thyme.
  4. Season and balance: Stir in 3 tablespoons olive oil and 1 teaspoon balsamic. Taste. Add more balsamic for tang or a touch of honey if it needs sweetness. Season with pepper and a small pinch of salt if needed.
  5. Whip the goat cheese: In a separate bowl, mix goat cheese with lemon zest and 1 tablespoon lemon juice until smooth and spreadable. Add more lemon juice to taste, plus pepper and a pinch of salt.
  6. Assemble: Spread each crostino with a generous layer of goat cheese. Top with a spoonful of fig-olive tapenade.
  7. Finish and serve: Drizzle with a tiny bit of olive oil and garnish with extra herbs or a pinch of crushed red pepper. Serve right away.