Fig & Goat Cheese Toasts

Appetizers & Snacks, Snack

Creamy, tangy goat cheese spread on toasted bread, topped with sweet, figs and crunchy toasted walnuts. Each bite gives you crispy bread, smooth cheese, soft fruit, and nutty texture all at once. Sweet and savory balanced perfectly, rich but not heavy, the kind of simple combination that just works. This recipe captures a bit of French countryside comfort.

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Prep Time 10 minutes mins

Cook Time 7 minutes mins

Total Time 17 minutes mins

Servings 4

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Ingredients  

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• 8 slices sourdough bread or pain de campagne
• 150 gr goat’s cheese
• 4 figs
• 1 handful walnuts
• 2 tbsp honey
• 2 sprigs thyme fresh, optional
• olive oil
• salt and black pepper

Equipment

• 1 baking tray
• 1 bread knife
• 1 spatula or spoon, for spreading

Instructions

1. 1. Toast the bread

   Preheat your oven grill or set your grill to high. Arrange the slices of bread on a baking tray, drizzle lightly with olive oil, and grill for 2–3 minutes on each side until golden and slightly crisp.
2. 2. Assemble the toasts

   Spread each slice generously with goat’s cheese while the bread is still warm. Top with slices or pieces of fresh fig, then scatter over the walnuts.
3. 3. Finish and serve

   Drizzle a little honey over each toast. Season with a touch of salt and pepper, and if you like, sprinkle with fresh thyme leaves. Serve immediately while everything is still just slightly warm.

Notes

• Swap in toasted pecans or almonds if you don’t have walnuts. For extra indulgence, drizzle with a little balsamic glaze as well as honey.

About this recipe

If there’s one combination that always reminds me of summers in the south of France, it’s figs and goat’s cheese. I remember when living in Nice, we would go for walks in the mountains nearby and there would be those gigantic fig trees with fresh fruits on the ground. Me and my brother would harvest them and eat them on the spot! Figs are unbelievable fruits, soft and dripping with sweetness with a subtle floral note. They’ve been cultivated for thousands of years and were considered such a luxury (they still are today) that the Romans used them as offerings to their gods. Even now, seeing the first figs appear in late summer still feels like a reason to celebrate!

Pairing figs with goat’s cheese is a stroke of French culinary genius. You’ve got the rich, tangy depth of “chèvre” that melts slightly on warm toast, balancing the figs’ natural honey-like sweetness. What I love about this recipe is how it manages to be special enough for guests yet completely fuss-free. In France, these “tartines” are as at home at a festive apéro as they are on a lazy Sunday picnic. Serve them as a starter, light lunch, chic snack or appetizers, and you’ll quickly see why this classic Provençal marriage of flavours is so universally loved.