I just put together honey balsamic fig and burrata crostini and if you’re into Fig And Cheese Appetizers you’ll want to see why this one disappears before anyone can say seconds.

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I’m obsessed with these Honey Balsamic Fig and Burrata Crostini because they hit every note I want in an appetizer. Soft burrata that breaks open, sticky figs that taste like late summer, a flash of balsamic and honey that isn’t shy.

I bring them to parties and people quiet down. Nibbles With Drinks status for sure.

Fig And Cheese Appetizers that actually matter. Don’t expect fussy plating.

Just gorgeous messes of fruit and cheese on crunchy bread. Simple, loud flavors.

And they always disappear first. Worth making, worth stealing off the tray.

You’ll want every last bite. No shame here.

Ingredients

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Baguette rounds: crunchy base that holds everything without getting soggy, simple and satisfying.
Extra virgin olive oil: smooth richness, it keeps bites from tasting dry.
Garlic clove: quick rub gives a savory hum, not overpowering.
Burrata: creamy, gooey center that makes each crostini feel indulgent.
Fresh figs: jammy sweetness that’s fresh, fruity, and a little chewy.
Balsamic vinegar: tangy glaze that brightens the sweet figs, adds depth.
Honey: sticky finish that ties sweet and tangy together, a little kiss.
Thyme or basil: herb lift that keeps things from tasting too sweet.
Flaky sea salt: crunchy bursts of saltiness, makes flavors pop.
Black pepper: subtle heat, it wakes up the creamy burrata.
Prosciutto optional: salty, cured punch if you want meatiness.
Toasted nuts optional: crunchy texture, adds a nice toasty note.

Ingredient Quantities

1 small baguette, about 12 ounces, sliced into 12 thin rounds

3 tablespoons extra virgin olive oil, plus more for drizzling

1 clove garlic, halved

8 ounces burrata (one ball), room temperature

8 fresh figs, rinsed and quartered or halved depending on size

1/2 cup balsamic vinegar

2 tablespoons honey, plus extra for finishing

1 teaspoon fresh thyme leaves or 6 fresh basil leaves, torn

Flaky sea salt, to taste

Freshly ground black pepper, to taste

Optional: 2 ounces thinly sliced prosciutto, torn (if you want a salty bite)

Optional: 1/4 cup toasted chopped walnuts or pistachios for crunch

How to Make this

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1. Put the balsamic vinegar and 2 tablespoons honey in a small saucepan, bring to a simmer over medium heat and cook, stirring now and then, until it thickens into a syrupy glaze, about 8 to 12 minutes; remove from heat and let it cool, it will thicken more as it cools.

2. Preheat oven to 400°F (200°C). Lay the baguette slices on a baking sheet, brush both sides lightly with 3 tablespoons olive oil, and toast until golden and crisp, about 8 to 10 minutes, flipping once so they brown evenly.

3. As soon as the toasts come out of the oven, rub each slice with the cut side of the garlic clove so you get that subtle garlic flavor; set toasts aside.

4. Tear or gently pull apart the burrata and let pieces sit at room temperature while you prep everything else so it’s soft and creamy when you spoon it on.

5. Quarter or halve the figs, depending on size, so they’re bite sized; if you’re using prosciutto, tear it into small pieces now, and if using nuts, toast them lightly in a dry skillet for 2 to 3 minutes until fragrant.

6. Build the crostini: spread or dollop a generous amount of burrata on each toast, top with a piece or two of fig, tuck on a bit of prosciutto if using, and scatter toasted nuts if you want crunch.

7. Drizzle each crostini with the cooled balsamic glaze and a little extra honey for brightness, then finish with a small drizzle of extra virgin olive oil.

8. Sprinkle fresh thyme leaves or torn basil, finish with flaky sea salt and freshly ground black pepper to taste.

9. Serve immediately while the toasts are crisp and the burrata is creamy. These are best eaten right away, but if you need to hold them, keep the components separate and assemble just before serving.

Equipment Needed

1. Small saucepan for reducing the balsamic
2. Rimmed baking sheet for toasting the baguette slices
3. Pastry brush or silicone brush to oil the toasts
4. Chef knife and cutting board for figs and prosciutto (you can list them together)
5. Small dry skillet to toast nuts and warm prosciutto a bit if you want
6. Wooden spoon or heatproof spatula for stirring the glaze
7. Spoon or small spatula for dolloping the burrata on toasts
8. Measuring cups and spoons (for vinegar, honey, oil)
9. Serving platter or board and oven mitts for handling hot tray

FAQ

Q: Can I make the balsamic reduction ahead of time?

A: Yes, you can. Make it up to 3 days ahead, cool completely and store in an airtight jar in the fridge. Rewarm gently or bring to room temp before using, because chilled reduction gets thick and hard to drizzle.

Q: What if I can’t find fresh figs?

A: Use good quality jarred or dried figs rehydrated in warm water for 10 minutes, then drain. Fresh is best for texture, but rehydrated figs still work, especially when warmed with a little honey.

Q: How do I keep the crostini from getting soggy?

A: Toast the baguette slices until they are very crisp, rub with the halved garlic while still warm, and only add burrata and figs right before serving. If you need to assemble early, keep components separate and build at the last minute.

Q: Can I substitute burrata with something else?

A: Yes. Fresh mozzarella or a soft goat cheese are good swaps. Burrata gives the creamy center that makes the dish special, so try to use a soft, spreadable cheese if possible.

Q: How long will leftovers keep?

A: Once assembled the crostini are best eaten within a few hours. If you have leftover components, keep burrata in its liquid and figs or reduction in separate containers in the fridge for up to 2 days. Re-toast bread before reassembling.

Q: Want to add crunch or saltiness, what are good options?

A: Toasted walnuts or pistachios add nice crunch, and thin prosciutto gives a salty contrast. Both are optional but highly recommended. Scatter them on top just before serving so they stay crisp.

Honey Balsamic Fig And Burrata Crostini Recipe Substitutions and Variations

Baguette: Swap for sliced ciabatta or a crusty country loaf, or use crackers for a no-toast option.
Burrata: Use fresh mozzarella or ricotta mixed with a little cream to mimic burrata’s creaminess.
Fresh figs: Substitute with sliced pears or roasted peaches when figs aren’t in season.
Balsamic vinegar / Honey: Use aged balsamic glaze if you want less reduction time, or replace honey with maple syrup or agave for a vegan twist.

Pro Tips

1. Let the burrata sit out at least 30 minutes before using so it’s super creamy, not cold and rubbery. If you skip this it wont spread nicely on the toasts.

2. Make the balsamic glaze ahead and cool it completely, it thickens as it cools so don’t overcook or you’ll end up with syrup that’s too stiff. Reheat gently if it firms up too much.

3. Rub the hot toast with garlic right away and then wait a minute before adding burrata, that way you get the garlic flavor without burning the fresh cheese. Also brush the bread lightly with oil, not drenched, or it gets soggy.

4. If you want crunch or salty contrast, toast nuts and warm prosciutto just before assembling and keep components separate until serving so the toasts stay crisp and the figs dont make everything soggy.

Honey Balsamic Fig And Burrata Crostini Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I just put together honey balsamic fig and burrata crostini and if you’re into Fig And Cheese Appetizers you’ll want to see why this one disappears before anyone can say seconds.

Servings

servings

Calories

210

kcal

Equipment: 1. Small saucepan for reducing the balsamic
2. Rimmed baking sheet for toasting the baguette slices
3. Pastry brush or silicone brush to oil the toasts
4. Chef knife and cutting board for figs and prosciutto (you can list them together)
5. Small dry skillet to toast nuts and warm prosciutto a bit if you want
6. Wooden spoon or heatproof spatula for stirring the glaze
7. Spoon or small spatula for dolloping the burrata on toasts
8. Measuring cups and spoons (for vinegar, honey, oil)
9. Serving platter or board and oven mitts for handling hot tray

Ingredients

1 small baguette, about 12 ounces, sliced into 12 thin rounds
3 tablespoons extra virgin olive oil, plus more for drizzling
1 clove garlic, halved
8 ounces burrata (one ball), room temperature
8 fresh figs, rinsed and quartered or halved depending on size
1/2 cup balsamic vinegar
2 tablespoons honey, plus extra for finishing
1 teaspoon fresh thyme leaves or 6 fresh basil leaves, torn
Flaky sea salt, to taste
Freshly ground black pepper, to taste
Optional: 2 ounces thinly sliced prosciutto, torn (if you want a salty bite)
Optional: 1/4 cup toasted chopped walnuts or pistachios for crunch

Directions

Put the balsamic vinegar and 2 tablespoons honey in a small saucepan, bring to a simmer over medium heat and cook, stirring now and then, until it thickens into a syrupy glaze, about 8 to 12 minutes; remove from heat and let it cool, it will thicken more as it cools.
Preheat oven to 400°F (200°C). Lay the baguette slices on a baking sheet, brush both sides lightly with 3 tablespoons olive oil, and toast until golden and crisp, about 8 to 10 minutes, flipping once so they brown evenly.
As soon as the toasts come out of the oven, rub each slice with the cut side of the garlic clove so you get that subtle garlic flavor; set toasts aside.
Tear or gently pull apart the burrata and let pieces sit at room temperature while you prep everything else so it’s soft and creamy when you spoon it on.
Quarter or halve the figs, depending on size, so they’re bite sized; if you’re using prosciutto, tear it into small pieces now, and if using nuts, toast them lightly in a dry skillet for 2 to 3 minutes until fragrant.
Build the crostini: spread or dollop a generous amount of burrata on each toast, top with a piece or two of fig, tuck on a bit of prosciutto if using, and scatter toasted nuts if you want crunch.
Drizzle each crostini with the cooled balsamic glaze and a little extra honey for brightness, then finish with a small drizzle of extra virgin olive oil.
Sprinkle fresh thyme leaves or torn basil, finish with flaky sea salt and freshly ground black pepper to taste.
Serve immediately while the toasts are crisp and the burrata is creamy. These are best eaten right away, but if you need to hold them, keep the components separate and assemble just before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.