Fig and Hazel Nut Crostini

Fig crostini on a wooden cutting board.


  • 12 slices of Crostini
  • 2 tbs. Exra- Virgin Olive Oil
  • 2 sprigs of fresh Rosemary
  • 1/4 cup red wine
  • 1 Shallot finely diced
  • 12 Mission figs sliced
  • Honey for drizzle
  • 1/4 cup finely chopped toasted Hazel Nuts
  • Dollop of Goat Cheese (optional)


Preheat oven to 375 degrees F. Brush the crostini’s with the extra-virgin olive oil and toast until light golden brown. About five minutes.


In a skillet on medium-high heat reduce the red wine with the fig slices, shallots, and rosemary.


In a small skillet on medium-low heat toast the hazel nuts for about 8-10 minutes. Remove and finely chop.


Press two fig slices into toasted crostini, sprinkle with hazel nuts and drizzle with honey.