Name: Sweet chilli fig canapes recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Makes: 16
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

By Rose Fooks

published 7 December 2022

Contributions from

Jess Meyer

in Recipes

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

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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.

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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