Fig and Goat Cheese Crostini Drizzled with Honey

Looking for an appetizer that’s elegant, simple, and irresistibly tasty? These whipped goat cheese crostini with fig preserves, honey, walnuts, and thyme are a favorite for entertaining and take about 15 minutes to prepare. They balance sweet and savory flavors on crisp, olive oil–brushed toasts—perfect for holiday gatherings, dinner parties, or casual get-togethers.

Goat cheese crostini with fig jam, walnuts, & thyme on a white marble board next to a green linen and stoneware plate.

As the seasons shift from summer into fall, I find myself making more cozy bites like crostini. Little toasts with thoughtful toppings are ideal finger food: easy to assemble, shareable, and always well-received. The combination of tangy goat cheese and sweet figs is a classic I first appreciated in culinary school, and it’s one I return to again and again—so of course I had to turn it into crostini.

The contrast here is what makes these special: creamy, slightly tangy goat cheese whipped with a touch of honey and herbs, bright fig preserves, and crunchy walnuts for texture. A quick broil just warms the cheese and melds the flavors, but you can serve them cold if you prefer.

Soft goat cheese

White and brown bowls of bread, jam, honey, herbs, salt, oil, walnuts, and cheese on a tan counter.

For the best texture, choose a soft, spreadable goat cheese—look for a mild chèvre or brands like Laura Chenel. The recipe also calls for honey, olive oil, fresh rosemary and thyme, kosher salt, black pepper, fig preserves, walnuts, and crostini (homemade or store-bought). A good fig preserve adds a fruity depth that ties everything together.

Some goat cheeses can be quite funky or gamey; for this appetizer I prefer a milder, tangy style that harmonizes with the honey and herbs. Use your favorite and adjust seasoning to taste.

Food processor

A food processor makes quick work of whipping the goat cheese into a smooth, spreadable mixture—in about two minutes. If you don’t have one, a rubber spatula or hand mixer works fine; it’ll just take a few more minutes of effort to achieve a creamy consistency.

Whip up the cheese

A food processor with goat cheese. — Crumble the goat cheese.

A food processor with cheese, honey, and herbs. — Add the honey, oil, & herbs.

Whipped goat cheese in a food processor. — Blend until smooth, about 1–2 minutes.

Layer & bake

A hand using a knife to spread cheese on toasts. — Spread the cheese on the crostini.

A hand spreading fig jam on toasts. — Top with fig preserves and broil briefly.

A hand sprinkling walnuts on crostini. — Finish with chopped walnuts and herbs.

I prefer serving these crostini warm so the cheese is slightly melty, but they’re equally good chilled—simply skip the broiling step if you want to serve them cold.

Fig goat cheese crostini on a marble board next to white wine and a green linen.

Make-ahead tips

Leftover assembled crostini tend to get soggy, so I don’t recommend storing them once topped. Instead, prepare components ahead: whip the goat cheese and toast the crostini up to two days in advance. When guests arrive, spread the cheese, add the preserves and walnuts, broil for a minute or two, and serve.

More topping ideas

If you want to vary the flavors by season or pantry ingredients, try these alternatives:

Strawberries + basil + balsamic glaze
Bruschetta or blistered cherry tomatoes
Roasted asparagus + toasted almonds
Hot pepper jelly + walnuts

A marble platter with fig, honey, and goat cheese crostini on a white counter next to glasses of white wine, a green linen, and a brown bowl of walnuts.

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Whipped Goat Cheese Crostini with Fig & Honey

Yield: 24 crostini

Prep Time: 10 mins

Cook Time: 5 mins

Total Time: 15 mins

An elegant, simple appetizer that combines whipped goat cheese, fig preserves, honey, walnuts, and fresh herbs on crisp crostini. Sweet, savory, and quick to assemble.

Print Recipe

Ingredients

1/2 cup roughly chopped walnuts (60 grams)
8 ounces soft goat cheese (228 grams)
2 Tablespoons honey (42 milliliters)
1 teaspoon olive oil
1 teaspoon minced fresh rosemary, plus more for garnish
1 teaspoon minced fresh thyme, plus more for garnish
Kosher salt & freshly-ground black pepper, to taste
1/2 cup fig preserves (160 grams)
24 crostini homemade or store-bought

Equipment

Food processor (optional)

Instructions

Set the broiler to high and line a sheet pan with parchment. Toast the chopped walnuts in a dry skillet over medium heat, stirring often, until golden and fragrant. Transfer to a bowl to cool.
Crumble the goat cheese into a food processor. Add the honey, olive oil, rosemary, and thyme. Season with salt and pepper. Blend until whipped and smooth, about 1–2 minutes, and adjust seasoning if needed.
Arrange crostini on the prepared sheet pan. Spread roughly 1/2 tablespoon of the whipped goat cheese on each toast, then top with about 1 teaspoon of fig preserves.
Broil the crostini 1–2 minutes until the cheese is warmed and just beginning to soften. Transfer to a serving platter and garnish each crostini with chopped walnuts and a sprinkle of minced rosemary or thyme. Serve immediately.

Notes

Choose a mild, tangy goat cheese if you prefer less funk. Use any soft chèvre you like.

If you don’t have a food processor, use a rubber spatula or hand mixer to work the cheese until very smooth.

These crostini are great warm or chilled—skip broiling to serve cold.

Cuisine: American

Course: Appetizer