Sweet chilli fig canapes recipe

(No ratings)

Whip up a batch of these sweet chilli fig canapes in just 15 minutes. Think sweet and savoury, with a warming kick of chilli heat...

Sweet chilli fig canapes
(Image credit: Future / PHILIP SOWELS)
Preparation Time15 mins
Cooking Time10 mins
Total Time25 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories60 Kcal3%
Saturated Fat1 g5%
Fat2 g3%
Carbohydrates9 g3%

Make 16 of these tasty sweet chilli fig canapes in just 25 minutes - including prep and cooking the crostini from scratch. 

It takes just a handful of ingredients to make this deliciously, creamy flavour-packed crostini topping. The savoury flavour of the cream cheese and goat's cheese pairs perfectly with the sweetness of the spiced chilli jam and fresh figs. The base of this canape can be made ahead of time, but we'd recommend serving these bites as soon as they are assembled. 


  • 1tbsp extra virgin olive oil, plus extra to drizzle
  • baguette, sliced thinly into 16 slices
  • 65g cream cheese
  • 80g soft goat’s cheese
  • 1tbsp chilli jam
  • 2 figs, each cut into
  • 8 wedges, or fig chutney
  • Runny honey, to drizzle




  1. For the crostini base: Heat the oven to 200C Fan/Gas 7. Put the baguette slices on a baking tray, drizzle with the oil and season. Cook for 10 mins until they are golden and crisp.
  2. For the sweet chilli fig topping: Combine the cream cheese, goat’s cheese, and chilli jam, and season. Spread the mixture over the crostinis, then top with a wedge of fig or blob of fig chutney. Drizzle with honey.

Top tips for making sweet chilli fig canapes

Up the spice factor by swapping the sweet chilli sauce for hot sauce instead - if you dare.

You might also like...

Video the Week

Rose Fooks
Deputy Food Editor

Rose Fooks is Deputy Food Editor at Future Publishing, creating recipes, reviewing products and writing food features for a range of lifestyle and home titles including GoodTo and Woman&Home. Before joining the team, Rose obtained a Diplome de Patisserie and Culinary Management at London’s Le Cordon Bleu. Going on to work in professional kitchens at The Delaunay and Zedel.

With contributions from