Madonna Inn Cheese & Fig Crostini

The richness of the port infused fig compote pairs perfectly with the tanginess of the goat cheese to create an irresistible appetizer crostini that is sure to impress this summer! 

Servings: 6-12

Cook Time: 30 minutes

Pair With: Cabernet or Merlot Wine

Source: Jacqui Hanover, Alex Madonna's Gold Rush Steak House, Madonna Inn


1 sourdough baguette

1/2 pound dried figs, finely chopped

3/4 cup. port

12 cup sugar

12 cup water

8 ounces goat cheese

1/2 cup toasted pistachios, finely chopped

Olive oil



Cut baguette into thin rounds and brush each round with olive oil.

Toast rounds until golden brown, approximately 10 minutes at 400°F.

Cool on wire rack.

For the compote, boil the dried figs, port, sugar and water until slightly reduced and syrupy, stirring frequently. This should take approximately 15 minutes. Cool. Whip the goat cheese until creamy and spreadable.

To assemble, place baguette rounds on a platter, spread with goat cheese, place small scoop (1-2 tsp.) of compote on top and sprinkle with pistachios.

Recipe Courtesy Of

Madonna Inn

The beguiling Madonna Inn is a landmark destination, known for its timeless elegance and whimsical appeal.