Fig and sheep's milk cheese crostini

Fig and sheep's milk cheese crostini


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About this recipe: This combination of crusty bread with fig and sheep's milk cheese is a true delicacy. You can use shop-bought fig jam, or make a fresh fig jam if figs are in season. Nice as a starter or with a salad for a light lunch.


Serves: 1 

  • 1 slice bread
  • 1 tablespoon fig jam
  • 1 slice sheep's milk cheese, such as tomme de brebis or etorki
  • 1 teaspoon olive oil
  • salt and freshly ground black pepper, to taste
  • 1/2 fresh fig

Prep:5min  ›  Cook:20min  ›  Ready in:25min 

  1. Preheat the oven to 200 C / Gas 6.
  2. Spread the fig jam on the bread slice. Add the cheese on top and sprinkle with the olive oil. Season with salt and pepper and place on a baking tray lined with aluminium foil or baking parchment. Lay the 1/2 fig alongside, cut side up.
  3. Bake in the preheated oven until the bread begins to turn golden and the fig is tender, about 20 minutes.


You can easily increase the quantity of ingredients to make as many portions as you need. For entertaining, use thin slices of crusty baguette.

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