Fig and Goat Cheese Crostini

Portions:
12

Serving Size:
2 pieces

    Diet Types:
  • Dialysis
  • Diabetes
  • CKD non-dialysis

Ingredients

  • 1 French baguette

  • 1/4 cup unsalted butter

  • 1/4 cup olive oil

  • 1/2 cup goat cheese crumbles

  • 1/2 cup fig spread or preserves

  • 2 tablespoons balsamic vinegar glaze

Preparation

  1. Preheat the oven to 375° F. Slice the baguette into 24 slices, 1/2-inch each.

  2. To make the crostini melt the butter; stir in the olive oil. Brush both sides of each bread slice with the butter mixture and place on a baking sheet.

  3. Bake the crostini’s for 5-7 minutes.  Turn slices over and bake 5 minutes longer or until crisp and golden brown.

  4. Spread 1 teaspoon of fig spread on each crostini. Sprinkle 1 teaspoon goat cheese crumbles on top. After all the crostini are assembled drizzle with balsamic vinegar glaze.

Helpful hints

  • Use fig butter, fig spread, fig preserves or dried or fresh figs.
  • Soft goat cheese can be used instead of goat cheese crumbles. Spread it on the crostini then add the fig preserves and balsamic vinegar glaze.
  • If balsamic vinegar glaze is unavailable you can heat and reduce aged Italian balsamic vinegar by one half to make glaze.

Nutrients per serving

Calories 178

Protein 4 g

Carbohydrates 18 g

Fat 10 g

Cholesterol 14 mg

Sodium 150 mg

Potassium 86 mg

Phosphorus 47 mg

Calcium 39 mg

Fiber 1.0 g

Renal and renal diabetic food choices

  • 1/2 starch
  • 1/2 fruit, low potassium
  • 2 fat

Carbohydrate choices

1

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