This fig bruschetta is bound to be a big hit at your next gathering. (Photo: Jerry James Stone/Unpacked)

If you’ve had bruschetta made with tomatoes and basil, you are in for a treat. This version uses mission figs and goat cheese to create an appetizer that’s to die for. This recipe is way better than it looks. Yes, it is that good.

It is really easy to make too. The crostini can easily be made ahead of time. I would suggest preparing the remaining ingredients when serving the appetizer. Once chopped, basil and figs don’t keep too well on their own.

Fresh fig bruschetta

PrintPrep15 minutes Cook Time5 minutes Yield30


  • 16 ounces mission figs
  • 8 ounces goat cheese
  • 1 baguette
  • Olive oil
  • Fresh basil
  • Balsamic glaze


  • To begin, let’s start with our figs. This recipe is easiest to make with ripe figs that are also still firm. The more over-ripe they are, the harder they are to cut up.
  • Trim the top and bottom of the figs, then halve them. And then cut the figs into equal sized cubes, about 1/4-inch cubes.
  • Slice the baguette into 1/4 inch slices. Place the slices on a parchment lined baking sheet so that they are evenly spread out.
  • Brush the tops of the bread with olive oil. Bake the bread at 425° F for about 5 minutes. You just want them to be toasted. Keep an eye on them; they burn easily.
  • Remove the crostini from the oven (that is what they are called now), and let them cool a bit.
  • Spread some of the goat cheese on each crostini piece.
  • Using a spoon, scoop some of the cut up figs on to each piece.
  • Take some fresh basil leaves and slice them. The best way is to roll the leaf up and then slice it into thin strips.
  • Now top the crostini with fresh basil.
  • Drizzle some balsamic glaze over them and serve.

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