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Roasted Fig, Stracciatella and Pistachio Crostini

Roasted Fig, Stracciatella and Pistachio Crostini

By OcadoLifePublished on 28 August 2026‘Nonna taught me that fresh figs are best left simple,’ says chef and author Olivia Cavalli, of the grandmother who inspires her Italian-style cooking. For her Roasted Fig, Stracciatella and Pistachio Crostini, Olivia pairs roasted figs with creamy Italian soft cheese and crunchy pistachios to give crostini a luxe spin. The perfect aperitivo-time nibble.
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Time and servings

35 minsTotal time
6Servings
10 minsPrep time
25 minsCooking time

Ingredients

  • 1 baguette, cut into 12 slices
  • 3 tbsp olive oil
  • 8 figs
  • 1 tbsp runny honey
  • 2 thyme sprigs, leaves picked
  • 150g stracciatella
  • 20g roasted shelled pistachios

Method

  • Step 1

    Preheat the oven to 180°C/160°C fan/gas 4. To make the crostini, brush the baguette slices with 2 tbsp of olive oil, sprinkle with a little sea salt and bake for 12 mins (approx.) until golden. Set aside to cool.

  • Step 2

    Increase the oven temperature to 200°C/180°C/gas 6 and line a roasting tin with baking paper. Cut the figs into wedges and arrange in the tin, then drizzle with the runny honey and the remaining tbsp olive oil, plus a pinch of salt. Scatter over the thyme leaves and roast for 10 mins, or until soft and jammy. Leave to cool a little.

  • Step 3

    Divide the stracciatella between the crostini, then top with the figs. Roughly chop the pistachios and sprinkle on top. Finish with a grind of black pepper.