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.
Ingredients
- 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
WEIGHT CONVERTER
Method
- 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.
- 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 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.
- Jess MeyerFood Editor
-
Crispy rosemary and garlic potatoes
Coating your roasties in polenta makes them extra crisp without the need for excessive oil...
By Jess Meyer Published
-
Roast red cabbage, carrots and parsnips with cranberry glaze
Our cranberry glaze adds gloss and sweetness and elevates roast veg to something truly special...
By Jess Meyer Published
-
Blood orange, radicchio, pistachio and Stilton salad
This colourful first course of blood orange, radicchio, pistachio and Stilton salad is light and refreshing, so it makes the perfect start to your festive feast...
By Jess Meyer Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
5 easy ways to let children take risks (without your anxiety going through the roof)
Here's why allowing children to put themselves in 'healthy' risk situations is actually good for them
By Selina Maycock Published
-
I’m a child psychologist - this 2-step technique will stop your kids answering back… and it sounds so easy
We've spoken to a child psychologist and parenting expert about how to handle kids who answer back, and she shared a simple two-step tip.
By Ellie Hutchings Published
-
Top 10 positive traits children learn from their parents - and #5 is no easy task
Have you passed any of these on to your kids?
By Ellie Hutchings Published