Fig, pear and Boursin crostini
10
- Prep Time10 min
- Total Time10 min
- Makes30 mini toasts
Ingredients
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
Instructions
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.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.