Description
A quick and elegant appetizer featuring crispy baguette slices topped with sweet fig jam, creamy brie, fresh figs, and a drizzle of honey, perfect for entertaining or a simple snack.
Ingredients
Scale
Bread
- 1 baguette (crusty French bread, sliced)
- 2-3 tablespoons extra-virgin olive oil (more if needed)
Toppings
- 6 ounces fig jam
- 10 ounces brie (sliced into wedges)
- 6 fresh figs (sliced)
- 2 tablespoons honey
- Fresh thyme leaves (a few, for garnish)
Instructions
- Preheat Oven: Preheat the oven to 450 degrees Fahrenheit (or a gas grill if preferred) to get ready for toasting the bread slices.
- Prepare Baking Sheet: Line a rimmed baking sheet with parchment paper. Use a full or half-sized sheet depending on your oven and be prepared to bake in two batches if using a smaller pan.
- Slice and Oil Bread: Slice the baguette diagonally into pieces no wider than ½-inch. Lightly brush one side of each slice with olive oil, using about 2 to 3 tablespoons in total.
- Bake Crostini: Arrange the olive-oiled bread slices in a single layer on the prepared baking sheet. Bake on the middle rack for 4-5 minutes until the slices are crisp and nicely golden on top. Remove from oven and let them cool on a rack.
- Add Toppings: Spread a small spoonful of fig jam on each toasted slice, then place a wedge of brie on top.
- Finish and Serve: Top each crostini with a fresh fig slice, drizzle with honey, and garnish with a few fresh thyme leaves. Serve immediately for best flavor. Optionally, if figs are out of season, substitute with pear or apple slices.
Notes
- If figs are not available, ripe pear or apple slices make excellent substitutes.
- Use fresh thyme leaves for a subtle aromatic note, but this is optional.
- Serve crostini soon after assembling for best texture and flavor.
- Extra-virgin olive oil can be adjusted based on the bread quantity and personal preference.
- These crostini can be easily doubled for larger gatherings.
