Fig & Cremeux Crostini

042 Pic - Fig and Cremeux Crostini.jpg

An easy show stopper for holiday entertaining, these crostini are a breeze to make. It starts with everyone’s beloved Cremeux de Bourgogne. A triple cream from France, this beauty is rich and luscious on its own, but here it is whipped up with orange zest and a touch of honey. Paired with figs in sherry glaze, a slight sweetness is balanced by the acidic peppery arugula. Enjoy!


  • 3/4 pound Cremeux de Bourgogne, rind removed*

  • 1 orange, zested

  • 2 teaspoons Melissa’s Raw Honey*

  • 1 jar Higos al Pedro Ximénez figs, each halved*

  • 2 cups fresh arugula

  • 1/2 lemon

  • 1/2 baguette*

  • Olive oil*

  • Freshly ground pepper*

    *Items with an asterisk can be found at The Cheese Shop of Salem!


  1. Preheat oven to 375 degrees. Cut the baguette into 1/4 inch slices. Drizzle each side with a little olive oil and season lightly with salt and pepper. Bake on a sheet pan for 5 minutes on both sides.

  2. In a small bowl, mix cheese with the zest and honey.

  3. These 2 steps can be done up to 8 hours in advance. The cheese mixture should be wrapped and kept refrigerated, and can be taken out 1 hour before assembling crostini.

  4. In a small bowl, toss arugula with lemon juice, olive oil and freshly ground pepper to taste.

  5. To assemble, spread about 1 tablespoon of the cheese mixture onto a crostini, add a few leaves of arugula, and place fig on top. Serve on a platter.

Yield:  1 dozen