Goat Cheese & Fig Crostini with Balsamic

A very lovely dinner guest recently came over for a sunny summer evening, and brought with her a bottle of balsamic vinegar that we’ve been using – judiciously applied – ever since. The lush sweetness of the plump figs is set off against the rich chevre and complemented by the tart sweetness of the balsamic.

Goat Cheese & Fig with Balsamic
Goat Cheese & Fig with Balsamic

Toast slices of Parisian baguettes (we used Essential bread). Put room-temperature goat cheese into a bowl, and stir with a fork until it’s nice and creamy. Once the toast cools a bit, spread the cheese and then sprinkle salt and pepper on top. Then layer on sliced, ripe figs and drizzle with balsamic. Serve with a crisp white wine.

Happy Summer Evening
Happy Summer Evening


  • 1 baguette, sliced into rounds and toasted
  • Goat Cheese (enough to spread on the baguette rounds)
  • 1 pint of fresh, plump figs
  • Balsamic Vinegar for drizzle

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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