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Fig and Goat Cheese Canapes

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February 25th, 2008 · Print Print

figcanape.jpg

One of my favorite dinners when I’m too tired to cook is baguette slices topped with goat cheese crumbles, followed by fresh fruit topped with goat cheese crumbles.  The fact is, lately I love goat cheese so much it has started to take over my refrigerator — it has become my “slip it into every dish” cheese where Parmesan used to reign supreme.  But one night while I was eating my dynamo goat cheese-and-baguette combo, I suddenly remembered the fig jam I had brought back from Paris.  A few drizzles of jam over the cheese, a long, luxurious bite into the slice, and WOWOW!  I have discovered the best food ever.

Best. Food. Ever.  (Except don’t eat too many of these in a row or you will get quite the sugar rush!)  I am embarrassed to admit that after being back in the US for a week, my large container of fig jam is almost half gone!  Fortunately for me, and for those of you who don’t grocery shop in Paris, I found a whole section of various fig jams and preserves at Whole Foods this weekend as well.  Or, if you were very, very smart and made your own fig jam back when figs were in season, that would be best of all.  Guess what I am doing next time I find fresh figs?

I’m sorry that I didn’t post these sooner, because they would have been a sweet and delicious appetizer for an Oscars party, if anyone threw one! They could, of course, also be smushed together to make a sandwich, the deliciousness of which would be unparallelled.

Fig and Goat Cheese Canapes

INGREDIENTS:
1 baguette
1 cup fig jam
12 ounces goat cheese, crumbled
Honey, to drizzle (optional — very sweet!)

DIRECTIONS:
1. Cut baguette into 1/2″ slices, discarding the ends.
2. In a large toaster oven set to low heat, or conventional oven heated to 275 degrees, toast bread for about 5 minutes, just for crispness.
3. While the bread is still warm, spread each slice with about a tablespoon of jam.
4. Drop goat cheese crumbles on top of all the slices, roughly evenly.
5. Drizzle with honey if desired, and serve!

Serves 6-8 as an appetizer.


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Tags: appetizers · food



29 responses so far ↓

  • 1 Sarah // Feb 25, 2008 at 11:21 am

    Oh my…I am trying this tonight!  I am very much in the “I love goat cheese with everything” camp, so I can’t wait to test these out!  Thanks for the idea!

  • 2 Cheese Articles » Blog Archive » Fig and Goat Cheese Canapes // Feb 25, 2008 at 12:44 pm

    […] Original post by katy […]

  • 3 Joy // Feb 25, 2008 at 1:16 pm

    I love goat cheese.  What a fantastic idea this is and it looks absolutely delicious.

    Katy, you’re making want to make a run to the gourmet shop to get some fig jam and goat cheese!

  • 4 Donald // Feb 25, 2008 at 2:17 pm

    You too?

    I am a goat cheese junkie as well. WF has soooo many different kinds. I find myself just making up stiff so that I can use the stuff.

  • 5 emily // Feb 25, 2008 at 2:45 pm

    chevre chaud!! next stop you need to make the parisian bistro classic…greens, perfectly dressed with citron, l’huile d’olive, sel et du poivre…and topped with two slices crusty grilled bread with warm rounds of fresh goats cheese on top!!
    don’t forget feta/your roots ! !

  • 6 katy // Feb 25, 2008 at 3:09 pm

    Sarah — definitely try it!!!

    Joy — I don’t think it ever hurts to have a bit of fig jam and goat cheese on hand.  :-)

    Donald — Oh, I know!  And the farmer’s market too — it’s one of the best cheeses I’ve found there!

    Emily — YES!  I know I need to make that.  It’s my favorite brunch dish!

  • 7 Jaime // Feb 25, 2008 at 10:09 pm

    yum! those look like tasty little bites!

  • 8 Jitterbean Girl // Feb 25, 2008 at 11:13 pm

    Oh I am so with you on the goat cheese front.  I discovered recently and am officially addicted.  I have the most amazing goat cheese and black bean quesadilla recipe I need to post.  But I digress.  This looks like a wonderful way to combine the sweet and the savory – I will definitely have to try this if I can find some fig jam around!  Appetizer party, anyone?

  • 9 Emiline // Feb 26, 2008 at 1:37 am

    What a delicious treat!  Fig and goat cheese go together so well.  Hmm, maybe even a little Prosciutto?
    I am jealous of your Paris trip, but glad that you had a good time.

  • 10 katy // Feb 26, 2008 at 10:18 am

    Jaime — Thanks!

    Stacey — Oh, I bet that’s wonderful!  Appetizers are my favorite — I’m not totally embarrassed to admit that it’s a rarity for me to cook a real “main course” for just me!

    Emiline — Yes, I think Prosciutto would be excellent here — I thought about adding it myself, but was feeling guilty and vegetarian-y that night.  But I definitely agree!

  • 11 Adele // Feb 26, 2008 at 10:29 am

    Figs and goat cheese sandwiches… mmm. If you’re not up for prosciutto, arugula or watercress could add a peppery contrast.

    Re fig jam: I discovered something interesting when I spent a summer in NYC – when fig season rolls around, don’t look for figs at Whole Foods or any other grocery store. They’ll be bruised and overpriced. Instead, look for figs at fruit stands on the streets. I don’t know where they buy them from, but the figs are usually fresh and deliciously sweet.

  • 12 shara // Feb 26, 2008 at 7:24 pm

    im at whole foods tomorrow, i LOVE feta and toast. i just ran out of my pear plum jam, so fig it is!

  • 13 Jessica // Feb 26, 2008 at 7:46 pm

    Hey that looks great!

  • 14 Michelle @ Us vs. Food // Feb 27, 2008 at 12:27 pm

    fig jam and cheese are an unbeatable combinationfig jam and cheese are an unbeatable combination.  i submit that there is no cheese which does not have a fruity soulmate.

  • 15 Elle // Feb 27, 2008 at 1:18 pm

    Food for the gods.  It’s amazing how simple things can be turned into something so heavenly, isn’t it?  Have to give this a try–we’re fig fanatics.  And so jealous of your trip to Paris!  Oh, and congratulations on your engagement!

  • 16 MyKitchenInHalfCups // Feb 27, 2008 at 4:17 pm

    Certainly with you all the way on this one Katy!  I do love these.
    My mom always raved about how she loved figs but I only really found how right she was about 5 years ago.  I’ve forgotten where I first had the fig and goat cheese combo but I won’t be forgetting it.

  • 17 katy // Feb 27, 2008 at 4:26 pm

    Shara — Ohhh, pear plum jam sounds great!

    Jessica — Thanks!

    Michelle — I absolutely agree!  Your fig, banana, peanut butter grilled cheese sounds incredibly decadent!

    Elle — Thanks!

    Tanna — I’ve always liked them, but I was at a party a few months ago with a platter of fresh figs and cheese, and was in heaven.  I think I ate the whole platter. :-) Since then, I’ve been searching for figs everywhere with no luck, so when I saw this jam in Paris, I figured it was the next best thing!

  • 18 Cakespy // Feb 28, 2008 at 11:11 am

    One of my favorite flavor combos–goat cheese and fig. What a gorgeous thing to serve at a party!

  • 19 Aimee // Feb 28, 2008 at 3:49 pm

    Oh figs are my favorite!  My dad grows those little ones inhis garden and come early September, we are up to our eyeballs in them!  I am definitely going to make some killer jam out of them when I get my hands on them.  Great post!

  • 20 katy // Feb 28, 2008 at 8:03 pm

    Cakespy — Mine too!  Thanks!

    Aimee — Oh my gosh, are you trying to make me keel over with jealousy?  Maybe because it’s the middle of winter, I can’t even imagine being up to my eyeballs in fresh figs!  Lucky girl!  (PS — Making jam is the easiest thing in the world in a breadmaker, if you have one!)

  • 21 Susan from Food Blogga // Feb 29, 2008 at 8:59 am

    Fig and goat cheese are just beautiful together. I could eat one of these for breakfast right now!

  • 22 katie // Mar 1, 2008 at 5:31 am

    Coming from the land of cheese…I love goat cheese, all kinds, and it’s a staple in my fridge, also.  The fact that it’s somewhat lower in calories and good for me are mere incidentals…

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  • 25 Fig Canapés, Revisisted | sugarlaws // Jun 16, 2008 at 8:18 am

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  • 27 Ruthie // Sep 15, 2009 at 7:16 am

    I’m throwing a small cocktail party this weekend and will be making this recipe, along with several other of your beautiful (and delicious) canapes.  I love your verve for food/photography/writing/fashion.  You got it going on, Girl!

  • 28 Fig Canapés, Revisited | Sugarlaws // Aug 17, 2010 at 7:40 pm

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