Fig & Goat Cheese Crostini with Honey Balsamic Glaze


  • 1 french baguette 
    cut in 1/4 inch slices
  • 2 Tbsp. 
    olive oil
  • 2 black figs 
    sliced into 1/4 inch wedges
  • ½ cup 
    goat cheese
  • ¼ cup 
    balsamic vinegar
  • 3 Tbsp. 
    BeeMaid Creamed or Liquid Honey
  • ½ cup 


Heat over to 350F.  Place baguette slices on a baking sheet lined with parchment paper. Lightly baste each piece of baguette with olive oil. Bake for about 10 minutes or until the baguette slices have browned. If baguette pieces are not browning you can also turn the oven to broil on low for about 30-60 seconds, watch carefully so they don't burn.  

Remove from oven and spread each crostini with goat cheese. Add two fig wedges and place back in the oven for 2 minutes.  Remove from the oven and let rest. 

While crostinis are browning, prepare the honey balsamic glaze.

 In a small saucepan, over medium head, add the balsamic vinegar and BeeMaid honey. Let simmer for 10 minutes to reduce and thicken. Remove from heat and let cool.  The balsamic reduction will not appear thickened until it has had a chance to cool.

Just before serving drizzle each Fig & Goat Cheese Crostini with the Honey Balsamic Glaze and top with a few microgreens for decoration.