Homemade Fig Compote and Goat Cheese Crostini is a wonderful appetizer to accompany a wine party or holiday get-together. This easy fig compote recipe can be made ahead and even frozen. Your guests will love the delicious flavor of figs with goat cheese. 
I love having appetizer parties and creating different themes depending on the occasion. Obviously the type of appetizers for a Super Bowl party are going to be completely different than an elegant wine and cheese party.
When I’m putting together a spread for an appetizer party I look for a variety of foods that work well together, are quick to assemble and hold up well at room temperature for a few hours. I especially love fig compote for that reason, it’s easy to make ahead of time and assemble before guests arrive. Another favorite of mine is my Goat Cheese Stuffed Peppadew Peppers.
What Is fig compote?
I think I was even a little confused on what a compote actually is. I thought it was more of a savory fruit accompaniment. Perhaps because I remember my mom making a compote to go with pork chops. However the actual definition of a compote is a dessert of fruit that has been cooked in a sugar syrup. Regardless of the exact definition, compotes can be made from fresh or dried fruit with sugar, spices, balsamic vinegar and even liquor. The fruit cooks down and softens but still remains chunkier than a jam.
What ingredients do I need for fig compote?
- dried mission figs
- balsamic vinegar
- red wine
- honey
- thyme sprigs
These ingredients are what I always have on hand (especially the wine)! That’s another plus for this recipe because it doesn’t call for unusual ingredients.
How to make fig compote
My easy fig compote recipe doesn’t require many ingredients or prep work.
Start your dried fig compote by chopping and removing the stems. Add the figs to a small sauce pan with the rest of the compote ingredients. At this point it will just need to simmer on low for about 25 minutes. I stirred the compote every few minutes and smashed the figs a bit with my spoon. It’s really hands off so you can do other kitchen tasks while it simmers on the stove. When the liquid was mostly absorbed and the compote thickened, I transferred it to a small glass jar to cool.
How to use fig compote
Fig compote makes a great appetizer and while I am crazy for these fig and goat cheese crostinis, it can actually be used in many ways. Fig compote can be smeared on toasted bread, added to a cheese plate, or even on baked chicken! It’s so simple to put together and extremely versatile.
How long does fig compote last?
Fig compote lasts for about 2 weeks in the refrigerator or it can even be frozen! That’s why I love a goat cheese crostini with fig compote. I can plan when I have a party coming up and make it ahead of time.
If you try this recipe for Fig Compote and Goat Cheese Crostini let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it on #bluesbestlife Instagram! Seeing your creations makes my day.
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Fig Compote and Goat Cheese Crostini
Ingredients
Fig Compote
- ½ cup dried mission figs, chopped stems removed
- ¼ cup balsamic vinegar
- 3 tablespoon red wine
- 2 tablespoons honey
- 2 sprigs fresh thyme
Goat Cheese Crostini
- 1 baguette, sliced on a diagonal in half inch thick slices
- ½ cup goat cheese
- ⅓ cup fig compote
- fresh thyme sprigs, optional
- 2 tablespoon honey
- 1 tablespoon balsalmic glaze
Instructions
- Add all compote ingredients to a small sauce pan and simmer for 25 min.
- Once figs begin to soften, smash with back of spoon.
- When most of liquid has reduced down and figs are soft, transfer to small container to cool.
Goat Cheese Crostini
- Cut baguette on a diagonal in about half inch slices.
- Spread goat cheese on baguette, using about a ½ tablespoon per slice. Add a small spoonful of fig compote on top of goat cheese.
- Arrange each crostini on a serving plater. Garnish with fresh thyme sprig, a drizzle of honey or balsamic glaze.
Notes
* Use you’re judgement when spreading goat cheese and fig compote, amounts can vary.
Nutrition
Related Posts:
Goat Cheese Stuffed Peppadew Peppers
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