Goat Cheese Crostini with Fig Compote

Here, dried figs are simmered in just enough liquid so they soften into a thick jam. Try stirring the leftover compote into your yogurt or oatmeal the next day.



  • Combine figs, honey, lemon juice, orange juice, water, 1/2 teaspoon rosemary, salt and pepper in a small saucepan. Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, partially cover and cook, stirring occasionally, until slightly thickened, about 15 minutes. Transfer to a large heatproof bowl and spread into an even layer to speed cooling. Let cool to room temperature, about 15 minutes.

  • Meanwhile, preheat oven to 375 degrees F.

  • Place baguette slices on a rimmed baking sheet and brush the tops with oil. Bake until crisp and light golden, 8 to 10 minutes.

  • Spread the crostini with goat cheese and top each with about 2 teaspoons compote (reserve the rest for another use). Garnish with lemon zest, the remaining 1/2 teaspoon rosemary and more honey, if desired.


To make ahead: Refrigerate compote (Step 1) for up to 1 week.