Caesar's Fatal Fig and Prosciutto Crostini

This dramatic crostini features a creamy, tangy goat cheese base, a sweet and savory fig jam, and a salty, paper-thin slice of prosciutto. A drizzle of dark balsamic glaze adds a final, rich flourish, making it a fitting tribute to a fateful day in history. The combination of textures—crisp bread, soft cheese, and silky meat—is utterly compelling.

Meat & Poultry

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
oz soft goat cheese (chèvre), softened
1/4 cup fig jam or preserves
slices prosciutto di Parma, thinly sliced and halved
tablespoon balsamic glaze (or reduction)
Freshly ground black pepper

Method

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and arrange them on a baking sheet. Toast for 5 minutes
minutes until lightly golden and crisp.
While the crostini are still warm, spread a thin layer of softened goat cheese on each slice.
Top the goat cheese with a small dollop of fig jam or preserves.
Gently fold or crumple a half
slice of prosciutto and place it on top of the jam.
Drizzle the finished crostini with balsamic glaze and finish with a light grind of black pepper.

Chef's Tip & Pairing

The salty prosciutto and sweet fig jam pair beautifully with a crisp, dry Italian white wine like a Vermentino or a light-bodied red like a Sangiovese. For a deeper flavor, use a homemade balsamic reduction instead of a store-bought glaze.

From the Tini Crostini Collection