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

Fig & Blue Cheese Crostini with Balsamic-Honey Drizzle

Total Time
30 min
15 min
15 min
Milk and honey goes all grown up in this Italian-inspired appetizer that is every bit as comforting as the childhood favorite. In a quick half hour you can prepare a cheese platter fit for the gods, with assertive blue cheese and deeply sweet figs made more luxurious with the addition of a rich balsamic syrup drizzle amped up by a touch of honey. If blue cheese isn't your thing, substitute a fresh goat cheese and sprinkle it, or the heated sweet balsamic-honey syrup, with some fresh thyme. Either way, you have a delicious cocktail party bite that screams luxury. Toasting the walnuts is key here for a mellow nutty topping, as raw walnuts can have a harsher bite. As a time saver, toast the crostini a day or 2 ahead of time and store in an air-tight container until ready to use.


Cooking spray

3 spray(s)

French bread

4 oz, cut into 16 slices

Balsamic vinegar

6 Tbsp


1½ Tbsp

Blue cheese

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


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

Fresh figs

4 medium, quartered

Chopped walnuts

2 Tbsp, 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.