Fig, pear and Boursin crostini


  • Prep Time10 mins
  • Total Time10 mins
  • Makes30 mini toasts
*PLUS Cooking time: 5 minutes, Baking Time: 5 minutes


  • 1 cup chopped dried figs

  • 1/2 cup port, or Marsala

  • 2 tbsp granulated sugar

  • 5 slices peeled ginger

  • 1 small sprig fresh rosemary, or 1/2 tsp crumbled dried rosemary leaves

  • 1 firm ripe pear

  • 1/2 thin baguette

  • 150-g pkg Garlic and Fine Herb Boursin, or 130-g pkg goat cheese


  • Place figs, port, sugar, ginger and rosemary in a small saucepan set over medium-high heat. Bring to a boil, uncovered, stirring occasionally. Then reduce heat to medium and simmer, stirring occasionally, 3 minutes. Meanwhile, peel and core pear, then chop. Stir into fig mixture and continue simmering, stirring occasionally, until most of liquid is absorbed, 2 to 4 minutes. Refrigerate to cool quickly. Discard ginger slices. If making ahead, turn into a jar or plastic container. Seal tightly and refrigerate up to 1 week.

  • To make crostini, preheat oven to 400F (200C). Slice baguette into 1/4-inch- (0.5-cm-) thick rounds. Spread out on a baking sheet. Toast in oven until edges are golden-tinged, 5 to 6 minutes. If making ahead, store in an airtight container at room temperature up to several days. To serve, spread each warm or room-temperature toast with a heaping teaspoon (7 mL) cheese. Top with a generous dollop of fig mixture. Great with a glass of bubbly.

Nutrition (per serving)

Calories 57, Protein 0.9g, Carbohydrates 8.1g, Fat 2.4g, Fibre 0.9g, Sodium 59mg.

Crostini, which means "little toasts" in Italian, are often used as a base for canapes. We used garlicky cheese and port-soaked figs and pears. Make the fig mixture a few days ahead so the flavours meld together.