Roasted Fig Crostini with Whipped Herb Spread and Toasted Walnuts
Figs have one of the shortest fresh seasons of any fruit — a matter of weeks in late summer and early autumn, varying by climate and variety. When they're here, they deserve this treatment: roasted briefly until their honeyed sweetness concentrates and their edges caramelize, laid over a bright herb spread on good bread, finished with walnuts and honey. Optional: crumbled goat cheese under the figs is extraordinary if you eat dairy.
Serves 4–6 as an appetizer · 25 minutes
INGREDIENTS
— For the whipped herb spread —
200g (7 oz) firm silken tofu, drained
3 tablespoons good olive oil
1 small clove garlic
Juice of half a lemon
Large handful of mixed fresh herbs: thyme, flat-leaf parsley, and chives
Salt and white pepper
Optional: substitute 200g (¾ cup) fresh goat cheese or ricotta
— For the roasted figs —
8–10 ripe fresh figs, halved
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme leaves
Pinch of salt
— To assemble —
1 good baguette or sourdough, sliced and toasted
50g (½ cup) walnut halves, toasted in a dry pan
Good runny honey
Flaky sea salt
METHOD
1. Preheat the oven to 425°F / 220°C. Arrange the halved figs cut-side up on a small baking sheet. Drizzle with olive oil and balsamic, scatter with thyme and a pinch of salt.
2. Roast for 12–15 minutes until the figs are soft, deeply caramelized at the edges, and beginning to collapse. Remove and rest for a few minutes — they should be warm but not scorching when assembled.
3. Make the herb spread: blend the silken tofu, olive oil, garlic, lemon juice, and fresh herbs until completely smooth and vividly green. Season generously. (If using goat cheese or ricotta, simply stir in the chopped herbs, lemon, and olive oil.)
4. Toast the bread until crisp and deeply golden. Spread each slice generously with the herb spread.
5. Top each crostini with a roasted fig half or two, a walnut, a drizzle of honey, and a pinch of flaky salt. Serve while the figs are still warm.
