Maple Roasted Fig Brie Crostini

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.

Fig Brie Crostini

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.

Fig-Brie-Crostini

Serve these with some sparkling wine like a Prosecco, Cava, Rose’ or Txakoli.

Maple-Roasted-Fig-Brie-Crostini

Fig Brie Crostini Recipe:
3 to 4 servings
  • 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
Roasted Figs in a Maple Wine Sauce – (whole recipe)
  • 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
Maple Caramelized Walnuts – (whole recipe)
  • 1/2 Cup Raw Walnuts – roughly chopped
  • 1 Tablespoon Pure Maple Syrup (Mildly sweet)
  • Pinch of Sea Salt
Crostini
  • 12 Slices of Italian Ciabatta or French Bread – 1/2 inch slices
  • Approx. 1/4 Cup Extra Virgin Olive Oil

Instructions:

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.

Crostini

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.

Assemble

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.

Maple-Roasted-Fig-with-Brie-Crostini

Health benefits:

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.

Comments

  1. says

    I have never seen or known of any blogger to redo the previous post’s photos, but who care? I am glad you did redo them, so you could practice your photography and revisited the old posts. I especially love “Fresh Figs topped with Fig Pesto and Caramelized Walnuts” photos. Bravo!!!

    This recipe looks so yummy & easy enough to enjoy it often. Loveeee 🙂

  2. Lynn | The Road to Honey says

    I’m pretty stoked about fig season myself; however, the figs that I have been finding in my neck of the woods haven’t been sweet enough. But there is always hope that this will soon change because I would love to snack on this beautiful crostini.

    As for re-doing photos. . .I don’t think that is entirely unusual. As a matter of fact, as my tabletop photography is slowly improving. . .I am considering re-doing quite a few of my photos (I cringe every time I look at them). Besides, it gives you a good excuse to re-make and eat these dishes while practicing photography. Win-win.

    • wavatarSTEPH says

      Thank you so much Lynn! I have also noticed that with some figs. The black mission ones seem a bit sweeter than the green ones. I agree, I cringe when I see my old photos. I figure that I developed the recipe on the date of the post and think they deserve to look their best! I also like that I have the chance to make any changes to the recipe if I feel it can be improved upon. Hope your move is going well! xO

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