Prior to the Lorde concert two Fridays ago, my friend Jill came down to the city for a girls’ day. Knowing that she’d appreciate a lunch by yours truly, I cooked up some delicious crostini and threw together a light salad upon her arrival. I love it when I get to cook for people who appreciate quality ingredients, and Jill is certainly one of those people.

Anyway, being that figs are in their peak season right now, I wanted to make sure that I do something creative with them before fig season is over. The obvious option seemed like in the form of crostini. While I love nearly all varieties of cheese, I tend to use goat and mozzarella most frequently, so I purposely chose Brie for something different. The combination of the two, along with the basil and honey, made for a sweet and savory app packed with both fresh flavors and a crunch. Four of my favorite qualities of food in one? I’ll take it!

Note: This recipe can easily be doubled, tripled, et cetera depending on how many people you plan on serving. Jill and I easily scarfed down five each! ;)

What you’ll need:

  • 1/2 a fresh baguette (country wheat from Whole Foods is where it’s at)
  • 1/2 cup grape seed oil
  • 1/2 lb. Brie, thinly sliced into 10 baguette-slice-sized pieces
  • 3-4 Mission figs, de-stemmed and thinly sliced
  • Wildflower honey to taste (or honey of your choice)
  • 6-8 fresh basil leaves, chopped
  • Cracked black pepper to taste

What you’ll do:

  • Pre-heat the oven to 350°F
  • Meanwhile, slice the baguette into 10 pieces, making each piece about 3/4 an inch thick; for aesthetic purposes, be sure to cut on an angle; place the baguette slices onto a baking sheet and brush with a moderate about of grape seed oil
  • Next, place a piece of Brie on each baguette slice and bake in the oven for approximately 10 minutes, or until golden brown
  • When 10 minutes has elapsed, arrange the baguette slices on a serving dish and place two Mission fig slices onto each piece
  • On the entire dish: drizzle with honey, sprinkle with basil, and finish with cracked black pepper