Photo of Fig and Blue Cheese Crostini with Balsamic-Honey Drizzle by WW

Fig and Blue Cheese Crostini with Balsamic-Honey Drizzle

Points® value
Total Time
30 min
15 min
15 min
Fresh figs pair perfectly with blue cheese and walnuts in this elegant, easy appetizer.


Olive oil cooking spray

3 spray(s)

French baguette bread

4 oz, cut into 16 slices

Balsamic vinegar

6 tbsp(s)


1½ tbsp(s)

Blue cheese

16 tsp(s), crumbled (5 Tbsp plus 1 tsp)


1 cup(s), lightly packed (32 baby leaves)


4 medium, quartered

Chopped walnuts

2 tbsp(s), toasted


  1. Preheat oven to 325°F. Coat a cookie sheet with cooking spray.
  2. Place bread on prepared cookie sheet and lightly coat with cooking spray; bake until lightly browned and crisp, about 10 to 13 minutes.
  3. Meanwhile, put vinegar in a large nonstick skillet; bring to a boil over medium-high heat. Reduce heat to low; simmer, stirring occasionally, until mixture thickens slightly and reduces to about 2 1/4 Tbsp, about 2 minutes. Remove from heat; stir in honey.
  4. To assemble crostini, spread each piece toast with 1 tsp blue cheese; top with 2 arugula leaves and a fig quarter. Drizzle with balsamic-honey mixture; sprinkle each with 1/2 tsp walnuts.
  5. Serving size: 1 crostini per serving.


Not a blue cheese fan? Goat cheese can also be used. Add a bit of chopped fresh thyme leaves to the balsamic-honey mixture if desired. Make ahead tips: The crostini can be made 2 days ahead and stored in an air-tight container. The balsamic-honey mixture can be made several hours ahead.