Fig, Pear and Peanut Bruschetta

Total Time:
10 Minutes + 2 Minutes for Cooking
16 to 18 bruschetta
Skill Level:
Very easy

Appetizers that are both tasty and easy to make can be hard to come by!


1 large ripe pear, peeled, cored and chopped
2 tbsp (30 mL) Dried Figs (green or black), finely chopped
2 tsp (10 mL) ginger, finely grated
2 whole cloves
2 tbsp (30 mL) unseasoned rice wine vinegar
1 tbsp (15 mL) brown sugar
black pepper, to taste
¼ cup (60 mL) green onion, thinly sliced
⅓ cup (75 mL) Blanched Roasted Peanuts with Salt, coarsely chopped
4 oz (113 g) package of creamy goat cheese
16 to 18 toasted baguette slices, homemade or store-bought


Place pear, figs, ginger, cloves, vinegar, sugar and pepper in a small saucepan over low heat. Cover, stirring occasionally until pear and figs soften, about 2 minutes. Discard cloves. Compote can be made ahead to this point then refrigerated up to 2 days. Stir in green onion and peanuts just before serving if compote was made ahead.

Spread about 1 tsp (5 mL) goat cheese over each baguette slice. Top with a heaping teaspoon (about 7 mL) of barely warm or room temperature compote. Serve immediately or cover loosely and refrigerate up to 1 hour. Best served at room temperature.

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