Fig and Prosciutto Autumn Crostini

This crostini captures the essence of early autumn with its rich, complex flavors. The creamy tang of goat cheese is perfectly balanced by the sweet, earthy fig jam and the salty bite of crispy prosciutto. It's an elegant appetizer that is simple to prepare but impressive to serve.

Cheese & Dairy

Ingredients

1 baguette, thinly sliced
8 ounces fresh figs, quartered
4 ounces thinly sliced prosciutto
4 ounces goat cheese, softened
2 tablespoons olive oil
1 tablespoon balsamic glaze
1/4 cup fresh arugula
Salt and freshly ground black pepper to taste

Method

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet.
Brush both sides of the baguette slices lightly with olive oil. Bake for 8-10 minutes minutes, or until golden brown and crisp.
While the crostini are still warm, spread a generous amount of softened goat cheese on each slice.
Top each crostini with a few quartered fresh figs and a slice of prosciutto, artfully draped.
Drizzle lightly with balsamic glaze and garnish with fresh arugula.
Season with a pinch of salt and freshly ground black pepper, if desired. Serve immediately.

Chef's Tip & Pairing

For an even richer flavor, substitute the goat cheese with a high-quality Gorgonzola or blue cheese. Pair this appetizer with a crisp, dry Rosé or a light-bodied Pinot Noir to complement the salty and sweet notes.

From the Tini Crostini Collection