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Fig & Brie Crostini – Elegant Holiday Appetizer

Warm, simple, and instantly festive, these Fig & Brie Crostini are the kind of nibble that makes any gathering feel special. Crispy baguette, gooey brie, sweet fig jam and crunchy walnuts combine for an elegant appetizer that’s effortless to prepare. For an illustrated version and extra notes, see the fig and brie crostini recipe.

Why make this recipe
This appetizer shines because the flavor contrasts are irresistible: salty, creamy cheese meets fruity-sweet jam and a toasty crunch. It’s quick enough to assemble the day of a party but looks like you spent hours on presentation. Finally, the components are flexible—swap nuts, herbs or bread and you’ll still have a crowd-pleaser.

Step-by-Step Guide to Making Fig & Brie Crostini

Ingredients:

1 baguette
8 oz brie cheese
½ cup fig jam
¼ cup walnuts
2 tbsp honey
Olive oil
Fresh thyme or rosemary

Directions:

Preheat the oven to 375°F (190°C). Slice the baguette into 1/2-inch to 3/4-inch rounds and lightly brush each slice with olive oil on one side. Arrange the slices in a single layer on a baking sheet, oiled side up. Toast in the oven until the edges are golden and crisp, about 6–8 minutes depending on your oven and bread thickness.
Remove the sheet from the oven and top each toasted slice with a small wedge or slice of brie and a generous dollop of fig jam. Return to the 375°F oven for about 3–4 minutes, just until the brie softens and begins to glisten—do not let it fully collapse.
Sprinkle the warm crostini with chopped walnuts, drizzle each with a little honey, and finish with a small sprig or a pinch of fresh thyme or rosemary for color and aroma.
Serve warm or at room temperature; they’re happiest just slightly warm so the brie is soft but not runny.

Why this method works
Toasting the baguette first creates the best textural contrast: a crisp base that holds up to the soft brie and jam. Briefly baking the assembled crostini softens the brie so it becomes luscious without turning into a gooey mess. The final honey drizzle and fresh herbs amplify the natural sweetness of figs and the savory notes of the cheese, producing a balanced bite every time.

Make-ahead and prep workflow
If you’re hosting, do as much as possible ahead. Toast the baguette slices and store them in an airtight container at room temperature for up to a day. Chop walnuts and measure jam and honey in small bowls. Right before guests arrive, assemble and give the crostini their final quick bake so they’re warm and fragrant when served.

Storing Leftover Fig & Brie Crostini

Refrigerate assembled crostini in an airtight container: 2–3 days at 40°F (4°C). Reheat briefly in a 325°F (160°C) oven to revive crispness.
Store toasted baguette slices separately at room temperature in a sealed bag or container: up to 24 hours for best texture.
Keep leftover brie and fig jam unopened or unused portions refrigerated: brie 1–2 weeks (check packaging), fig jam up to several months refrigerated after opening.

Serving Suggestions for Fig & Brie Crostini

Serve on a wooden board or marble platter arranged in overlapping rows and garnish the board with extra thyme sprigs and small bowls of fig jam and walnuts to encourage second helpings.
Pair with accompaniments: a bowl of mixed olives, thinly sliced prosciutto, and a few pickled vegetables to cut the richness.
Beverage pairings: a lightly chilled Champagne or a dry sparkling wine lifts the sweet-salty profile; for red wine lovers, a light Pinot Noir or a fruity Beaujolais will harmonize nicely. For non-alcoholic pairings, ginger sparkling sodas or high-quality apple cider are excellent.

Tips to make Fig & Brie Crostini
Q: How do I keep the crostini from getting soggy?
A: Toast the baguette slices thoroughly so they are crisp before topping; don’t let jam sit on the bread too long—assemble shortly before baking. Storing toasted slices separately and assembling only before serving reduces sogginess.

Q: Can I use a different cheese?
A: Yes—camembert, goat cheese (for a tangier bite), or a mild triple-cream will work. Brie is ideal for its melting quality, but adjust baking time for softer cheeses.

Q: How can I make this nut-free?
A: Omit walnuts and substitute toasted seeds (pumpkin or sunflower) or skip the crunch for a nut-free version. You can also use thinly sliced pears for texture instead of nuts.

Variation (if any)

Walnut swap: Replace walnuts with toasted pecans or sliced almonds for a different crunch profile and flavor. Pecans add buttery sweetness, while almonds give a cleaner crunch and milder taste.
Seasonal fruit: If figs are off-season or you prefer another flavor, try fig jam swapped for apricot preserves or caramelized cherries; both pair wonderfully with brie.

Presentation tips and plating ideas
A little attention to presentation makes a simple crostini feel upscale. Arrange crostini in gentle concentric circles on a large platter and add small clusters of fresh figs or grapes at the center. Scatter chopped herbs and a light dusting of flaky sea salt over the crostini just before serving to highlight flavors. Use varying heights—stack some on a raised board or prop a few against a small bowl of jam—to make the display dynamic.

Make it for different occasions

Holiday parties: Double the batch and offer both walnut and pecan versions labeled with small tags—guests appreciate the variety.
Intimate dinner: Serve as a starter with a warm bowl of soup or a crisp winter salad. A small portion per person (2–3 crostini) is sufficient when other courses follow.
Casual gatherings: Put a big platter in the center and let people graze; include toothpicks for easy handling.

Troubleshooting common issues

If brie becomes too runny: Reduce the second bake time by 30–60 seconds or lower the oven temperature slightly. Use slightly thicker brie slices to slow melting.
If crostini topples: Don’t overload with jam and keep brie slices small and centered on the bread to maintain balance.
If bread is too dense: Slice baguette slightly thicker and toast longer or use a day-old baguette which crisps better.

How to adapt for dietary restrictions

Vegetarian: This recipe is already vegetarian if you avoid meat accompaniments. Ensure honey is acceptable for the guests (some vegetarians avoid honey).
Vegan: Replace brie with a plant-based melting cheese and swap honey for agave or maple syrup. Use a vegan jam if needed; texture will differ but flavor can be similarly delightful.
Gluten-free: Use gluten-free baguette slices or sturdy gluten-free crackers as the base. Toast carefully as some gluten-free breads brown faster.

Make it look effortless
The visual trick is contrast: bright green herbs, glossy fig jam, and the pale sheen of warm brie. Use small tongs or a pastry brush to apply a very light glaze of honey for a bakery-level finish. If you want a rustic look, leave the brie rind on the cheese slices; for sleeker presentation, remove the top rind before baking.

FAQs
Q: Can I assemble crostini completely in advance?
A: It’s best to toast the bread and prep toppings ahead, but assemble and bake right before serving for the best texture and warmth.

Q: What size baguette slices are best?
A: Aim for 1/2-inch to 3/4-inch slices so there’s a good ratio of bread to topping; thicker slices may need extra toasting time.

Q: Do I need to peel the rind off the brie?
A: No — the rind is edible and adds flavor. If you prefer a smoother texture, remove the top rind before baking.

Bold question: How long can I keep leftovers?
Answer: Store in an airtight container in the refrigerator for 2–3 days and reheat briefly; texture will change but flavors remain enjoyable.

Is this suitable for kids?
Yes — simply omit herbs and reduce honey for a less intense flavor; the sweet-savory combo is often a hit with older children.

Can I use fresh figs instead of jam?
Yes, thinly sliced fresh figs are a beautiful alternative—consider lightly drizzling them with honey and warming in the oven briefly with the brie.

Finishing touches and why guests remember this appetizer
Guests often remark on the balance of flavors and the way a simple ingredient like fig jam can elevate a familiar component like toast and cheese. The ease of assembly combined with an elegant flavor profile means hosts can manage timing and presentation without stress. A small garnish—an herb sprig or a single walnut half—communicates care and makes each bite feel intentional.

Leftover component ideas

Extra toasted baguette slices make excellent croutons for salads.
Leftover brie can be melted into a savory pasta sauce for a quick weeknight dinner.
Remaining fig jam is great on yogurt, pancakes, or stirred into marinades and glazes.

Scaling and timing for a crowd
Plan on 2–3 crostini per person for a multi-course party and 4–5 per person if serving as the main appetizer. A single standard baguette yields about 20–24 slices depending on thickness; scale ingredients accordingly. Set up an assembly station with pre-toasted bread, sliced brie, jam, and chopped walnuts to speed assembly—two hands can top a sheet pan in under five minutes.

Sourcing and ingredient notes

Brie: Choose a brie labeled “double cream” for extra richness, but avoid ultra-soft varieties that won’t hold shape when warmed.
Fig jam: Artisan fig jams with visible fig pieces add texture. If using a smooth fig spread, consider adding a small spoonful of finely chopped dried figs for chew.
Walnuts: Lightly toast them in a dry skillet until fragrant to amplify their nuttiness.

Seasonal variations
In late summer or early autumn, top with thinly sliced fresh figs and a sprinkle of flaky sea salt instead of jam to highlight the fruit’s natural sweetness. In winter, a fig jam with hints of orange or clove can add warming holiday notes—adjust honey and herbs to keep the balance.

Kitchen tools that help

Baking sheet: Use one large rimmed sheet so slices bake evenly without crowding.
Pastry brush: Quick and even oiling of bread slices helps browning.
Nut chopper or chef’s knife: Roughly chopped walnuts create the ideal textural contrast—avoid pulverizing them too fine.

Final pairing notes
Serve crostini as part of a tapas-style spread, or as the starter for a holiday menu. Light-bodied white wines, sparkling wines, or fruity rosés generally work best to complement the brie and fig combination without overpowering it.

Conclusion

Fig & Brie Crostini are a deceptively simple way to bring elegance to any gathering; the shortcut of store-bought fig jam combined with a few fresh touches creates memorable bites without fuss. For more inspiration and a slightly different take on the classic pairing, check out this helpful guide from Chew Out Loud’s Brie and Fig Crostini, and if you’d like another warm baked-brie approach with fig jam, see the overview at Baked Brie with Fig Jam – Best Appetizers.