Goat's Cheese Crostini with Fig Relish and Lemon

, from Issue #59. September, 2015
Photography by Manja Wachsmuth.
Goat's Cheese Crostini with Fig Relish and Lemon

Tangy goat’s cheese crostini is topped with a dollop of sticky fig relish and sweet/sour slices of lemon. Serve as a snack or add a salad for a light lunch.

Serves: 8


1 large thin-skinned lemon
2 tablespoons caster sugar 
1 tablespoon sea salt

To assemble
dried fig and balsamic relish (see recipe below)
8 long slices baguette, toasted
100 grams soft goat’s cheese or feta cheese
honey and olive oil for drizzling
mint leaves for garnish
sea salt and ground pepper

Dried Fig & Balsamic Relish
500 grams moist dried figs, stems trimmed off
6 pitted prunes
¼ cup finely chopped red onion
1 clove garlic, crushed
½ cup cane sugar
1 teaspoon ground mixed spice
½ cup balsamic vinegar
¾ cup water 
sea salt and ground pepper
2 tablespoons lemon juice


Lemon: Cut the ends off the lemon then halve through the stem end. Slice each half very thinly, removing any pips. You should get at least 20 slices per half lemon. Place in a shallow dish. Combine the sugar and salt and sprinkle over the lemon, turning to coat. Leave for 1 hour turning every 20 minutes. Lemons will keep for three days in the fridge. 

To assemble: Spread the baguette with goat’s cheese then top with a spoonful of fig relish. Add a few slices of cured lemon and a drizzle of honey and olive oil. Finish with a grind of pepper and some mint. Makes 8

Dried Fig & Balsamic Relish: Finely chop the figs and prunes and place in a medium saucepan with all the remaining ingredients, except the lemon juice. Season. 

Bring to the boil then simmer gently over a low heat, stirring frequently, for about 20 minutes or until the mixture has reduced to a jam-like consistency. Stir in the lemon juice and crush everything together with a potato masher. Cool and refrigerate but bring back to room temperature to serve. Relish will keep refrigerated for 3-4 weeks. Makes about 2 cups