Valley Fig Growers

Crostini with California Dried Fig Puree and Goat Cheese

Serves 6


1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, stems removed, quartered

¾ cup orange juice

½ cup water

2 teaspoons grated orange zest

Pinch salt

5 ounces fresh goat cheese, room temperature

18 baguette slices, sliced on a sharp diagonal

1 green onion, thinly sliced


Place the figs, orange juice, water, orange zest and salt in a saucepan. Over low heat, simmer over low heat, until the figs are soft and 2 tablespoons of the liquid remains, 20 to 30 minutes. If the mixture gets dry, add water to keep it moist. Cool the mixture and puree in a blender or food processor. Reserve. Toast the baguette slices. Spread the fig puree on top of the crostini distributing evenly. Place the goat cheese in a bowl and mash. Spread about ½ tablespoon goat cheese over the fig puree. Sprinkle with the green onions and serve.

Recipe from Joanne Weir. Valley Fig Growers is a proud sponsor of Joanne Weir’s Cooking Class TV series, airing on public television stations nationwide.

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 338
  • % Calories from Fat 13%
  • Fat 5
  • Cholesterol 11
  • Protein 13
  • Carbohydrates 61
  • Fiber 6
  • Iron 4
  • Sodium 536
  • Calcium 81
  • Potassium 245