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Cranberry-Fig Goat Cheese Crostini

 Cranberry-Fig Goat Cheese Crostini
The blend of flavors in the crostini make an absolutely scrumptious appetizer.—Barbara Estabrook, Rhinelander, Wisconsin
24 ServingsPrep: 30 min. Broil: 7 min.


  • 1/2 cup balsamic vinegar
  • 1 tablespoon honey
  • 24 slices French bread baguette (1/2 inch thick)
  • 3 tablespoons olive oil
  • 1/2 cup coarsely dried cranberries
  • 1/3 cup coarsely chopped dried figs
  • 1/3 cup coarsely chopped unblanched almonds
  • 1/3 cup coarsely chopped pitted Greek olives
  • 1 tablespoon olive oil
  • 2 teaspoons balsamic vinegar
  • 1/8 teaspoon freshly ground pepper
  • 2 logs (4 ounces each) spreadable goat cheese
  • 1 teaspoon grated lemon peel
  • Dash freshly ground pepper
  • Minced fresh mint


  • In a small saucepan, combine vinegar and honey. Bring to a boil;
  • reduce heat and simmer until mixture is reduced by half, about 5
  • minutes. Set aside to cool.

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Cranberry-Fig Goat Cheese Crostini (continued)

Directions (continued)

  • Lightly brush both sides of baguette slices with oil; place on an
  • ungreased baking sheet. Broil 3-4 in. from the heat 1-2 minutes on
  • each side or until golden brown. Set aside.
  • In a small bowl, combine the topping ingredients; toss to coat. In
  • another bowl, beat the goat cheese, lemon peel and pepper until
  • blended.
  • To serve, spread goat cheese mixture over toasts. Stir cranberry
  • mixture; spoon over tops. Drizzle with balsamic glaze and sprinkle
  • with mint. Yield: 2 dozen.