Figs are a versatile ingredient and can be used in savory and sweet dishes alike. Because of their natural sweetness, they work well in desserts but are also a great addition to cheese plates and open-faced sandwiches.
For our fig crostini recipe, use any variety of the fruit and be sure to have good-quality balsamic. With a couple of extra ingredients, you have a beautiful summery appetizer. Check our variations below and play with other combinations.
6 medium fresh figs
1baguette
1 teaspoon balsamic vinegar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
1 tablespoon olive oil
3/4 cup crumbled goat cheese, or blue cheese, optional
Gather the ingredients.
Preheat oven to 350 F.
Slice the baguette in 12 long, thin slices.
Rinse the figs clean and pat them dry. Trim off any excess stem ends and chop.
Place the chopped figs in a medium bowl and toss with the vinegar, pepper, and salt. Let the figs sit for at least 15 minutes at room temperature or up to 1hour covered in the fridge to let flavors blend.
Place the baguette slices on a baking sheet and brush them with olive oil. Toast them lightly for 7 minutes, turning once, until lightly golden.
When you're ready to serve, try the fig mixture and adjust seasoning to taste.
If using goat cheese, spread about 1 tablespoon on each baguette slice and top each with an even amount of the fig mixture. If using blue cheese, place the fig mixture on the crostini and crumble a tablespoon of cheese on top of each crostini.
Serve right away.
- While the fig mixture can be prepared in advance, and the bread can be toasted ahead of time, for the best results, don't top the crostini until ready to serve to avoid soggy bread.
Recipe Variation
- If you're serving a vegan guest try using a good quality vegan cheese to add to your crostini, like Sharp English Farmhouse from Miyoko's Creamery.
Other Uses for Figs
If you have leftover fig mixture, you can use it in other dishes:
- Toss a salad with arugula, cubed Fuji apples, and the fig mixture. Add a drizzle of extra-virgin olive oil and a touch of balsamic.
- Place the mixture in a small bowl as part of your cheese plate for guests to use as they'd use a fig conserve.
- Soak a cup of cashews overnight and rinse. Blend with a teaspoon of salt until you have a creamy texture. Add a teaspoon of nutritional yeast and a tablespoon of lemon juice to the mixture and blend one last time. Place your fig mixture in a bowl and cover with the cashew cream. Finely chop a cup of baby kale to top the dish.
- On a big piece of toasted bread, big enough to make an open-faced sandwich, spread 2 tablespoons of mascarpone, drizzle with olive oil, and add salt and pepper. Place 3 to 4 slices of prosciutto di Parma on the bread and top with fig mixture. Separately toss 1/2 cup of mixed greens with lemon juice, olive oil, and sea salt, and place on top of the toast.
Selecting Figs
There are hundreds of varieties of figs, but the most common are Black Mission, Brown Turkey, Adriatic, Kadota, and Calimyrna. Fresh figs are available twice a year, with a small harvest in early summer and a larger harvest in late summer or early fall. The second harvest yields figs that are sweeter with thicker skin.
Here are a few tips to keep in mind when selecting figs:
- Make sure they are plump and soft with their stems still on and in good shape, although bent is fine.
- Avoid figs with dry, cracked skin. Because figs are so delicate, it's hard to find a fruit that doesn't have any bruises, however.
- Figs don't ripen once picked, but if you come home with some hard fruit, you can leave them on the counter for a day or two to see if they soften.
- Store in the refrigerator in a single layer and use within a few days.
| Nutrition Facts (per serving) |
|---|
| 340 | Calories |
| 5g | Fat |
| 63g | Carbs |
| 12g | Protein |
Show Full Nutrition Label
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| Nutrition Facts |
|---|
| Servings: 6 |
|---|
| Amount per serving |
| Calories | 340 |
| % Daily Value* |
| Total Fat 5g | 6% |
| Saturated Fat 1g | 5% |
| Cholesterol 0mg | 0% |
| Sodium 739mg | 32% |
| Total Carbohydrate 63g | 23% |
| Dietary Fiber 3g | 12% |
| Total Sugars 11g |
| Protein 12g |
| Vitamin C 1mg | 3% |
| Calcium 69mg | 5% |
| Iron 4mg | 24% |
| Potassium 207mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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FAQs
An appetizer complements the main course and often comes as the first course of a multi-course supper. Appetizers are meant to whet the appetite in advance of the main dishes. As soon as the appetizers are served, guests eagerly anticipate the main course.
What is an appetizer and what is the classification of appetizers? ›
There are nine main classifications of appetizers: canapes, chips and dip, co*cktails, finger foods, fruits and vegetables, hors d'oeuvres, petite (small salads), relishes and crudite, and other. Examples include: Canapes: A canape is usually a thin slice of bread that is cut into shapes (triangles, circles, etc.)
What is the meaning of appetizer and mise en place? ›
Appetizers can include anything from fish to meat, nuts and chips. They are often served before dinner or at large family lunches. Learning Outcome 1. Mise' En Place is a French term which means “set in place” that is you have everything ready to cook and in its place.
What is the history of appetizer essay? ›
Appetizers were originally introduced by the Athenians as a buffet in the early third century B. They would serve sea urchins, co*ckles, sturgeon, and garlic. However, they were unpopular to start as these tiny meals weren't followed up with a main course, leaving everyone hungry and wanting more.
What is an appetizer answer? ›
Usually, an appetizer is a small serving of food — just a few bites — meant to be eaten before an entree, and often shared by several people. You can also call an appetizer an hors d'oeuvre. An appetizer is meant to stimulate your appetite, making you extra hungry for your meal.
What are the three parts of appetizer? ›
The document discusses the preparation of appetizers, including canapés which consist of a base, spread, and garnish on small pieces of bread or pastry.
What is an example of an appetizer? ›
: a food or drink that stimulates the appetite and is usually served before a meal. The appetizers included shrimp with co*cktail sauce, vegetables and dips, cheeses, and fruits. 2. : something that stimulates a desire for more. a literary appetizer.
What is the purpose of appetizers? ›
Appetizers are the first course served when seated at a table. An appetizer is meant to complement an entrée and is generally a small-portioned first course of a multi-course meal. Appetizers are meant to whet the appetite before the following courses. Appetizers connote that a dinner will follow.
What is the difference between a starter and an appetizer? ›
Appetizers and starters essentially mean the same thing. These are small amounts of food that are generally light and savory and are enjoyed as a light first course. They are meant to stimulate an appetite and get you ready for a meal.
Why is it important to prepare appetizers? ›
Interestingly, appetizers before a meal help manage hunger without causing a customer to feel too full. Since apps are often light and small, they don't get in the way of entrees. Plus, they ready guests for main courses by exciting the palate and preparing the stomach for more delicious food to come.
Appetizers are not just a tasty way to start a meal, they also have important physiological benefits by stimulating the digestive system and preparing the body for the main course. This can lead to improved digestion, increased nutrient absorption, and even reduced risk of overeating.
Why are appetizers important, especially on an occasion? ›
They act as a palate cleanser and can help you to appreciate the flavors of the main course more fully. Furthermore, if you're especially hungry, an appetizer can help to tide you over until your main course arrives.
What do appetizers describe? ›
Appetizers are the first course served when seated at a table. An appetizer is meant to complement an entrée and is generally a small-portioned first course of a multi-course meal. Appetizers are meant to whet the appetite before the following courses. Appetizers connote that a dinner will follow.
What is the point behind the article regarding appetizers? ›
Significance of appetizers
Appetizers serve as the opening act in a gastronomic performance, setting the stage for the dining experience to come. They are designed not only to tantalize the taste buds but also to pique the appetite, preparing diners for the main course.
What are appetizers explain their importance? ›
Appetizers are not just a tasty way to start a meal, they also have important physiological benefits by stimulating the digestive system and preparing the body for the main course. This can lead to improved digestion, increased nutrient absorption, and even reduced risk of overeating.
What is the summary of canape? ›
A canapé (French: [kanape]) is a type of starter, a small, prepared, and often decorative food, consisting of a small piece of bread (sometimes toasted) or cracker, wrapped or topped with some savoury food, held in the fingers and often eaten in one bite.
