Fig and Goat Cheese Crostini
- CKD non-dialysis
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
Preheat the oven to 375° F. Slice the baguette into 24 slices, 1/2-inch each.
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.
Bake the crostini’s for 5-7 minutes. Turn slices over and bake 5 minutes longer or until crisp and golden brown.
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.
- 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.
Submitted by: DaVita renal dietitian Sara from California
Nutrients per serving
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
Added Sugar 1 g
Kidney and kidney diabetic food choices
- 1/2 starch
- 1/2 fruit, low potassium
- 2 fat
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