Vegan Fig and Walnut Crostini
These elegant little toasts are the kind of appetizer that disappears from the platter before you've even finished arranging them. Olive oil-brushed baguette slices get baked until golden and crisp, then piled high with a warm, jammy fig spread cooked down with balsamic vinegar, maple syrup, and fresh thyme until it's thick, glossy, and deeply fragrant. Toasted walnuts add a satisfying crunch and a nutty richness that makes every bite feel genuinely indulgent. The whole thing comes together with pantry-friendly, plant-based ingredients — no dairy, no honey, no substitutions required — so there's nothing to swap out or second-guess. Maple syrup does the sweetening throughout, keeping the recipe entirely animal-product-free while still delivering that sticky, caramelized depth you'd expect from a fancy spread. This makes six generous servings, so it's ideal for a dinner party starter or a casual gathering where you want something impressive without spending hours in the kitchen. Serve them warm, right off the board, and don't be surprised when people ask for the recipe.
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Learn more →Ingredients
6 servings
For the crostini
- 1 baguette, cut into 12 slices (about ½ inch thick)
- 2 tbsp olive oil
- ¼ tsp salt
For the fig topping
- 8 oz fresh figs (about 8 medium), stems removed, quartered
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp fresh thyme leaves
- ⅛ tsp black pepper
For the topping
- ½ cup walnut halves, roughly chopped
- 1 tsp olive oil
- 1 pinch salt
For serving
- 1–2 tsp maple syrup, for drizzling (optional)
- 1 tsp fresh thyme leaves, for garnish (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Arrange the baguette slices in a single layer on a baking sheet. Brush both sides lightly with the 2 tbsp olive oil and sprinkle with the 1/4 tsp salt.
- 2
Bake the baguette slices for 8–10 minutes, flipping once halfway through, until the edges are golden and the surfaces are crisp and dry to the touch. Transfer to a wire rack or serving board and set aside.
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