If you are lucky enough to get some fresh and very sweet figs, what could be better than to savor them as is?
This morning I got some goat cheese made locally ambareess and made these crostinis with a zaatar baguette. Toasted them with the cheese and had them for breakfast. You can substitute any white cheese of your choice, such as labneh (yogurt cheese), nabulsi cheese, or feta cheese.
Making the cheese is simple with some goat yogurt; for detailed instructions, click here.
33 Comments
Delicious!
cheers,
Rosa
My favorite combination, we have a ton of figs here in the garden now.. so delicious!
Soon, I will share in your good fortune of having ripe figs off the tree.Tart cheese and sweeet figs sounds divine.
Last year, I discovered that goat cheese pairs so well with sweet flavors. I made a strawberry and goat cheese crostini which was wonderful! I can just imagine how well figs marry with the fresh, clean taste of goat cheese.
I agree with you about figs — I don’t think anything is more delicious than a perfectly-ripe fig! These crostini look like a fantastic breakfast!
We’re celebrating Goat Cheese Month this month and this recipe is just “purfect” Joumana. I’d love to join you for breakfast!
Thanks for sharing…
Goat cheese and figs are one of my favorite foodie combos. Zatar baguette? I suppose around here that’s not something I can just pick up at the store! But I have made baguettes… could I just mix in a pinch of purchased zatar spice blend?
Hi Joumana. I have just had some local figs tonight on a toasted ciabatta with melted brie for dinner
I have been enjoying your posts a lot especially the ones that showcase local traditions like the onion braiding post. Hope you are having fun. It has been 100+ degrees in Dallas this past week. Makes me wish to be in Chouf enjoying the cool mountain air with the refreshing pine smell.
Cheers,
Dana-
can you believe i’ve never eated a fresh fig? sad. however, i’m sure this would be an ideal way to highlight their flavor.
Goats cheese and sweet figs are always a winning combination. The bread makes a very nice bed for them
This is my favorite type of breakfast Joumana. I like goat cheese for tang factor and the supple texture, the zaatar baguette looks fabulous, and the fig gives it a punch. This crostini is a flavorful merry- go -round.
I agree with you. Fresh figs are best eaten on their own. I also love this combination of goat cheese and crostini though, a classic.
Magda
J’ai les figues et le pain. Il ne me manque que le fromage.
Il y a toute la méditerranée dans ton croustini.
Bonne semaine et à bientôt.
I’m going to have to make a more concerted effort to get out of my Latin fixation and explore local grocers for more exotic ingredients. I have no idea where to find goat milk yogurt around here, but I’m sure it’s not all that hard. Just need to put one foot in front of the other … Cheers!
I am still waiting for figs in our local Italian store. I seem to miss them when they come in, but I love this simple appetizer.
Love to enjoy figs like this. They are delicious!
wow Joumana, these look fantastic, as does that goat’s cheese! brian
Wonderful post. I have fresh figs and fresh goat cheese. Perfect for breakfast or a snack later in the day!
De retour d’Italie, quel plaisir de trouver ces recettes de crostini ou bruschetti ! beaucoup de fraîcheur et de parfums dans cette belle version
elle est pour moi cette recette, j’adore tout ce qui est dedans!!! merci
@Katie: the idea of mixing some zaatar to the dough is a great one; this baguette was coated with wild zaatar, widely available here in the mountains and which is a variety of oregano.
I love this match goat cheese, figs and baguette…delish!
Figs are beginning to show up at the farmer’s market here in California.
I love mission figs. They are tiny dark purple almost black and extra sweet.
These are so darling and delicious, Joumana! Love the fig/cheese combination. Mmm, mmm, mmm!
love the combination of fresh figs and goat cheese. great breakfast!
I love how your blog is both an online cookbook and a cultural guide. I’m learning so much about a region whose food I have always loved but knew so little about. Cheers!
I am still waiting for fresh figs to make their appearance here. I may have to expand my search – your crostini look wonderful!
What a sweet little bite of perfection. I could see eating these not just for breakfast, but for lunch, dinner, and all the time in-between as well! – S
I love goat cheese and figs, its a perfect sweet tart combination.
Mimi
What a tremendous culinary adventure. I love the simple and flavorful like the cheese, fig and crostini. Keep up the good work!!
I’ve just realized I’ve spent an hour enjoying your stories and images. Thank you for sharing your adventure! While I love the combination of fig and goat cheese, I was actually wanting to comment on the prickly pear (but the blog post didn’t allow for a comment). The fruit comes in such bright, happy colors in the Mediterranean, and is a sought-after speciality of Sicily. The farms are a sight, with people climbing up spindly ladders to pick the fruit. Even the prickly pear here in the south of France is often from Sicily…
Such a wonderful combination…I almost bought some figs earlier today, apparently I must:)
I’ve recently discovered Italian honey made from chestnut flowers: it is gorgeous with ripe pears and goat’s cheese: a similar principle to that of ripe figs and goat’s cheese. The tart and the sweet, the pungent and the aromatic. What lovely photos as always.
Joumana…this on my appetizer dish as well as a great glass of white wine accompaniment…will make my day ;o)
Love the ingredient combo…delizioso!!!
Flavourful wishes,
Claudia
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