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Fig & Blueberry Crostini

5 from 1 vote

Yes, figs and blueberries go great together. This Fig & Blueberry Crostini makes an interesting and delicious appetizer. A bit of sweet and tart wrapped up on a small slice of crisp bread.

Fig & Blueberry Crostini

Figs are everywhere at the moment and are they ever good.  I am a late bloomer to figs and didn’t even give them a chance until about 6 years ago or so.  We were on vacation at a family home in Portugal and there was a fig tree. Over ripe and dropping figs by the hour. So, I was introduced and loved them. I feel like they are exotic. Who’s with me on this?

And that brings me to this Portugese holiday inspired crostini using figs.  Just delicious!

I love making crostini as the toppings are only limited to you imagination.  Well, maybe your pantry as well.  I quite often find myself having any variation of what is in the fridge for quick lunches.  You are probably thinking it is just like bruschetta.  Well, kind of.  I am no culinary expert on Italian cooking, but the main difference is the bread.  Crostini, uses thin slices of baguette bread and is usually only a few mouthfuls.  Whereas brushetta uses more rustic style larger bread.

Another really great things about crostini, is that it is done in minutes.  Makes for a very quick appetizer for guests.  You can toast the bread before hand and have it ready.  If you do this, do not seal it in a container as this will make the bread go soggy and it will lose it’s crunch.  Just leave it on an open plate in the open air.

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Fig & Blueberry Crostini

Add a bit of sweetness to your appetizer board with these fig and blueberry bites!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: Mediterranean
Keyword: blueberries, crostini, figs
Servings: 12 servings
Author: Julia Pinney


  • 3-4 Ripe figs cut into slices
  • 1/2 Cup fresh blueberries
  • 3/4 Cup mascarpone cheese
  • Balsamic vinegar reduction *
  • 12 Slices of baguette bread approx 1/2 of a baguette


  • Heat a large skillet over medium heat for about 2 minutes. Place all the baguette slices in the pan and let them toast for about 2-3 minutes per side. Remove from heat and set aside and let them cool completely. Spread each baguette slice with mascarpone cheese, top with a fig, a few blueberries and a drizzle of balsamic vinegar. Serve immediately.
  • * Balsamic Vinegar reduction: You can usually buy this in the vinegar section of most supermarkets. You can make your own as well. Place your balsamic vinegar in a small sauce pan over medium heat and stir until it
  • thickens. This takes about 15 minutes. Remove from heat.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Thanks For Stopping By & Hope To See You Soon!

By on August 19th, 2016
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