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7 fig and goat cheese crostini on a platter with sprigs of rosemary around the plate

Fig and Goat Cheese Bruschetta Appetizer

  • Author: Lisa
  • Total Time: 45 mins
  • Yield: 40 appetizer portions 1x


Creamy goat cheese, sweet caramelized onions and fruity figs are heated and served warm, spread onto sliced toasted baguettes, crostini or crackers to make a unique and incredibly flavorful bruschetta. This is a great party appetizer that always wows the crowd.

Adapted from a recipe by Party Line with The Hearty Boys.


Units Scale
  • 2 11-ounce logs of goat cheese
  • 14 dried mission figs, woody stems cut off, halved lengthwise, then cut crosswise into 1/4-inch slices.
  • 1/4 cup dry sherry
  • 1/4 cup olive oil
  • 2 large Spanish onions, halved and thinly sliced
  • 10 garlic cloves, pressed through a garlic press or finely minced
  • 3 sprigs of fresh rosemary (3-4 inches long)
  • 2 teaspoons kosher salt
  • Freshly ground black pepper, to taste

For Serving

  • Crostini or toasted baguette slices (see notes).
  • For gluten-free, serve with gluten-free crackers, endive leaves, or sliced pears tossed in lemon water to prevent browning.


Preheat oven to 350º F.

  1. Crumble the goat logs into a small oven-safe baking vessel (ideally, something that can go from oven to table).
  2. Put figs into a small saucepan along with the sherry and a little water and set over high heat. As soon as liquids come to a boil, remove pot from heat and leave the figs to steep for 10 minutes or so. The dried figs will plump up and absorb the flavor of the sherry.
  3. Meanwhile, heat 1/4 cup olive oil in a large skillet over medium heat. Add onions, garlic, rosemary sprigs, salt and pepper. Sauté, stirring often, for 10-12 minutes, until onions are lightly browned. Using a slotted spoon, transfer the figs to the onion mixture and stir through (the soaking liquid is not needed).
  4. Remove any thick woody rosemary stems. Let the onion and fig mixture cool for ten minutes or so and then heap it on top of the goat cheese. (At this point you can cover and refrigerate the dish for up to 24 hours. When you are ready to serve it, let it sit at room temp for 1/2 hour before continuing.)
  5. Bake, uncovered, for 20 minutes or until the cheese is hot and starting to bubble at the edges. Serve warm.
  6. To serve: Either set out the baking dish on a trivet with a serving utensil, surrounded by baguette slices or crackers; or make bruschetta by topping toasted baguette slices or crostini with the fig and goat cheese mixture (see notes below, for a tip on assembling the bruschetta).


How to make crostini, preheat the oven to 400ºF. Cut baguettes into 1/4-inch slices and brush lightly with olive oil on both sides. Place in a single layer on a baking sheet (or two, if necessary). Bake for 6-8 minutes, turning once, until golden and crisp. If not using immediately, cool and store in an airtight container at room temperature for up to 2 days.

Tip for assembling the fig and Goat Cheese Bruschetta: To make your bruschetta look pretty, spread the goat cheese on the bread first (scoop down below the fig-onion mixture with a small spoon), and then add some of the fig-onion mixture on top.

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Appetizer
  • Method: bake
  • Cuisine: American

Keywords: holiday, party, fig and goat cheese, canapes, recipe