This small-batch pear and fig jam cooks up quickly and can be served immediately after cooling. Spread it on toasted baguette slices with a smear of port-spiked cream cheese.

Yield: Makes 35.



  • 1 firm ripe pear, peeled, cored and chopped
  • 3/4 cup diced dried Mission figs
  • 1/2 cup port
  • 1/4 cup water
  • 2 tbsp chopped crystallized ginger
  • 1 tbsp granulated sugar
  • 1/2 tsp rosemary, crumbled
  • 1/4 cup finely chopped walnuts
  • 36 whole wheat baguette slices, 3/8 inch thick
  • Extra-virgin olive oil*
  • 6 oz (175 g) cream cheese, softened
  • 1 tbsp port
  • 1/4 tsp rosemary, crumbled
  • Coarsely chopped walnuts*


  1. To prepare jam, combine pear, figs, 1/2 cup port, water, ginger, sugar and 1/2 tsp rosemary in a small saucepan. Bring to a boil over medium heat.
  2. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened and pear is tender, about 25 - 30 minutes. Stir in finely chopped walnuts; cool.
  3. Place jam in a food processor; process until almost smooth. Jam may be prepared and refrigerated for up to 24 hours.
  4. Preheat oven to 375°F. Meanwhile, lightly brush one side of each baguette slice with oil. Place slices, oiled side up, in a single layer on a rimmed baking sheet.
  5. Bake for 7 - 10 minutes or just until lightly toasted. Cool baguette slices on racks.
  6. Combine cream cheese, 1 tbsp port and 1/4 tsp rosemary until blended.
  7. Spread cream cheese mixture evenly on oiled side of baguette slices. Spread about 1 tsp jam evenly on top of each slice. Sprinkle with coarsely chopped walnuts. Cover and refrigerate for up to 1 hour.
Nutritional analysis per crostini:

60 calories, 2.4 g fat, 1.3 g protein, 8.1 g carbohydrate, 0.8 g fibre, 55 mg sodium

*Ingredient not included in nutritional analysis.