These Fig Brie Crostini are a delectable treat that will surely impress your taste buds! The savoriness of the brie adds the perfect balance to the sweetness from the roasted figs, pesto and walnuts. You can prepare the roasted figs, pesto and walnuts a day ahead. Then, all you have to do is toast the bread, assemble and pop them in the oven just as your guests arrive. You will want 3 to 4 crostini per serving.
It’s fig season and I have been on a major fig kick lately. I am on a mission to redo photos from my old blog posts. I don’t know if other bloggers do this, but I think each recipe deserves to have great photos. I have been redoing fig photos over the past 2 weeks including my Roasted Figs in a Maple Wine Sauce, Maple Roasted Fig Feta and Walnut Crostini, Fresh Fig Pesto, Fresh Figs topped with Fig Pesto and Caramelized Walnuts. I really love creating new appetizers like these crostini that were born from a few of the above recipes.
Serve these with some sparkling wine like a Prosecco, Cava, Rose’ or Txakoli.
Fig Brie Crostini Recipe:
- 12 Maple Roasted Figs Halves
- 3/4 Cup Fresh Fig Pesto
- 1/2 Cup Maple Caramelized Walnuts
- 12 Slices of French Baguette
- 1 Brie Cheese Wedge – 12 – 1/4 inch slices
- 12 Medium Figs – cut off stems – cut in half
- 2 Tablespoons Maple Syrup
- 1 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoons Dry White Wine
- 1/8 Teaspoon Pure Vanilla (optional)
- 1/8 Teaspoon Sea Salt
Fresh Fig Pesto – (whole recipe)
- 1/4 Cup Bucherondin de Chevre Cheese (Rind optional)
- 1 1/4 Cups (about 7 to 8) Whole Fresh Black Mission Figs – stems removed – quartered
- 1/2 Cup Raw Walnuts
- 2 Tablespoons Virgin Coconut Oil
- 2 to 3 Tablespoons Maple Syrup
- 1/2 Cup Raw Walnuts – roughly chopped
- 1 Tablespoon Pure Maple Syrup (Mildly sweet)
- Pinch of Sea Salt
- 12 Slices of Italian Ciabatta or French Bread – 1/2 inch slices
- Approx. 1/4 Cup Extra Virgin Olive Oil
Roasted Figs in a Maple Wine Sauce
Pre-heat oven to 400 degrees.
Cut the stems off the figs and slice them in half. In a 9×13″ baking dish, place the figs along the bottom.. In a small bowl mix the syrup, wine, oil, vanilla and salt together then drizzle the syrup mix over all the figs.
Put in oven on the middle shelf for 25 minutes.
Fresh Fig Pesto
Cut the stems off the figs and add everything to a food processor or blender and puree.
Maple Caramelized Walnuts
Add everything in a saute pan and turn on stove to medium heat.
Stir the whole time.
In about 3 minutes they will start to get sticky. When all moisture is gone, turn off the heat.
Spread onto parchment paper or a baking sheet. Don’t worry about them sticking together, when cooled you can separate them. Wait a until they are completely cooled. They will hardened and become crystallized.
Slice the bread into 1/2 inch slices.
Place slices on to a baking sheet and coat both sides with olive oil.
Place on the top shelf of the oven and broil for 1 – 2 minutes then flip them over and broil for about 1 more minute. Make sure and watch close, they can burn fast.
I usually put the timer on for 1 minute and check then put on for 1 more while watching. They cook faster on the 2nd side because they are already hot.
Pre-heat oven to 350 degrees
Spread about a tablespoon of pesto onto each crostini, top with a fig half and top with a piece of brie. Put in the oven on the middle shelf for about 6 minutes. Top them with the walnuts and serve.
*You can also drizzle a little the sauce from the figs over each crostini.
Figs are high in potassium, which helps control high blood pressure. They have a high concentration of fiber that is helpful in digestion, weight management, constipation; helps prevent colon cancer, post-menopausal breast cancer, hypertension, and diabetes. The soluble fiber pectin, helps pull out excess cholesterol. They are also high in calcium that strengthens bones and help reduce macular degeneration. They are very high in antioxidants that are excellent for the liver.