Feast Day of Saints Peter and Paul

Cooking Through the Christian Year


Antonius Wierix, II, After Bartholomeus Spranger, “Saint Peter, Saint Paul, and Saint John the Baptist,” before 1604, engraving, The Elisha Whittelsey Collection, The Elisha Whittelsey Fund, 1949, sheet: 10 9/16 × 7 7/8 in. (26.8 × 20 cm). New York. The Metropolitan Museum of Art.

Feast of Saints Peter and Paul – June 29th

With two of the foundational figures of Christianity celebrated at the same time, this feast is a major day of the year. The feast is so significant in antiquity that it was often celebrated for eight days (an octave), beginning with a fast, the Fast of the Apostles, on the second Monday after Pentecost. There is some evidence that it may have originally celebrated all of the Apostles. However, in most of the Church today, the day centers on only St. Peter and St. Paul.

St. Peter was the lead apostle and the first leader of the Church. St. Paul was the Apostle to the Gentiles, which is most of the world. Together they represent the first leaders of the early Church. Tradition tells us that they both were martyred in Rome. June 29 most likely represents a day in which both sets of relics were “translated” to what became the Vatican. The presence of their relics has been a part of the claim of Roman supremacy. Ironically today, the feast is more lavishly celebrated in the Eastern Orthodox branch of the Church.

To celebrate this feast day, we are making a simple appetizer with many ingredients that are common in the Holy Land. This Crostini topped with Goat Cheese, Figs, Pistachios, and Honey is a delicious afternoon snack to eat while remembering Saint Peter and Saint Paul.

Crostini with Goat Cheese, Figs, Pistachio, and Honey

Crostini with Goat Cheese, Figs, Pistachio, and Honey

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Crostini with goat cheese, figs, pistachios, and honey is a delightful and savory appetizer with a perfect combination of sweet and tangy flavors. It starts with a toasted slice of baguette, which is then topped with creamy and tangy goat cheese that is generously spread over the bread. Next, sliced fresh figs are arranged on top, providing a sweet and juicy contrast to the goat cheese. To add a crunchy texture, a sprinkle of chopped pistachios is added, and to complete the dish, a drizzle of honey is added on top. The end result is a delicious and elegant crostini that will impress guests and is perfect for any occasion.

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  • 1 1 baguette, sliced into ¼-inch pieces

  • 2 tablespoons 2 olive oil

  • 1 teaspoon 1 salt

  • 4 oz. 4 goat cheese, at room temperature

  • 8 oz. 8 figs, stems removed and quartered or halved

  • 1/4 cup 1/4 pistachios, unshelled and toasted

  • sea salt

  • ground black pepper

  • honey (for drizzling)


  • Preheat oven to 375°F.
  • Place sliced baguette pieces on a rimmed baking sheet. Drizzle with olive oil and salt. Bake until crispy, about 5-7 minutes. Let cool for 10 minutes.
  • Using a small spatula or cheese knife, spread about 1 tablespoon of goat cheese on each crostini, covering most of the bread.
  • Add figs on top of the goat cheese.
  • Sprinkle with toasted pistachios and season with a little sea salt and black pepper on each crostini. Finally drizzle with honey and serve immediately.