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Crostini with Poached Figs and Goat Cheese

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  • Level: Easy
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 20 crostini
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2 cups dry red wine, such as Pinot noir

2 tablespoons plus 1 teaspoon honey 

6 dried Mission figs (about 4 ounces) 

2 whole star anise 

3 ounces pancetta, sliced into 1/4-inch thick slices 

1 loaf country white bread, cut into 1/2-inch slices, and then cut into shapes, optional 

2 tablespoons olive oil 

8 ounces goat cheese, at room temperature 

2 tablespoons lemon juice (about 1 small lemon) 

1 teaspoon chopped fresh mint

1/4 teaspoon kosher salt 

2 tablespoons sliced fresh mint, for sprinkling 


  1. In a medium saucepan combine the wine, 2 tablespoons of the honey, the figs and star anise. Bring to a boil over medium heat. Reduce the heat to low and simmer until the figs are plump and tender, about 20 minutes.
  2. Transfer the figs to a cutting board to cool for 5 minutes. Then cut the figs into 1/4-inch slices. Discard the anise and bring the liquid back up to a boil over medium heat. Cook until the mixture is thick and reduced to 1/4 cup, about 10 minutes. Transfer the syrup to a small bowl and cool to room temperature.
  3. Place a rack in the center of the oven and preheat to 375 degrees F.
  4. Place the pancetta on a baking sheet and bake until the slices are crispy and brown, about 6 minutes. Set aside to cool then roughly chop.
  5. Brush the bread slices with the oil. Place on a baking sheet and bake until lightly toasted, about 8 minutes. Transfer to a cooling rack.
  6. In a medium bowl combine the goat cheese, lemon juice, remaining 1 teaspoon honey, the chopped mint and the salt. Spread 1 tablespoon of the goat cheese mixture onto each crostini. Top with fig slices, pancetta crumbles and a sprinkle of sliced mint. Just before serving, drizzle with the reserved syrup.
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