Fig and Brie Crostini

Easy and impressive appetizer! Make the fig spread the night before to save yourself the prep time on the day of an event.

Original recipe makes 12 servings


Fig Spread:
1 cup finely chopped dried figs
1/2 cup cider vinegar
1/4 cup brown sugar
1/4 cup minced white onion
1/2 teaspoon ground ginger
1 pinch garlic powder
1 pinch cayenne pepper
1 pinch ground cloves
1 pinch ground cinnamon
1 (8 ounce) loaf French bread, cut into 1-inch slices
olive oil cooking spray
1 (8 ounce) round Brie cheese, cut into bite-size pieces
1 Granny Smith apple, cut into matchstick-size pieces
1 tablespoon oregano

  • COOK

    35 mins


    8 hrs 35 mins


  1. Combine figs, vinegar, brown sugar, onion, ginger, garlic powder, cayenne pepper, cloves, and cinnamon in a saucepan; simmer over low heat, stirring occasionally, until fig spread is reduced, about 30 minutes. Transfer fig spread to a bowl, cover with plastic wrap, and refrigerate, 8 hours to overnight.
  2. Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
  3. Arrange bread slices on a baking sheet. Lightly spray both sides of each bread slice with olive oil cooking spray.
  4. Bake bread slices under the broiler until toasted, about 2 minutes per side. Remove bread from oven and cool slightly, keeping broiler on.
  5. Blend fig spread in a blender or food processor until pureed. Spread about 1 teaspoon fig spread onto each toasted bread slice; top with Brie cheese and apple pieces. Sprinkle each crostini with oregano.
  6. Broil crostini in the preheated oven until Brie cheese is melted and browned, 1 to 2 minutes.


Calories: 188 kcal
Carbohydrates: 28.4 g
Cholesterol: 19 mg
Fat: 5.9 g
Fiber: 3 g
Protein: 6.8 g
Sodium: 246 mg