Fig and Prosciutto Crostini with Balsamic Drizzle

This crostini perfectly balances the salty, savory notes of thinly sliced prosciutto with the sweet, jammy texture of fresh figs. Creamy goat cheese provides a tangy base, all brought together by a bright, syrupy balsamic glaze. It's an elegant appetizer that captures the essence of late summer.

Cheese & Dairy

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons extra virgin olive oil
oz soft goat cheese (chèvre), softened
fresh figs, thinly sliced
slices prosciutto, thinly sliced and torn
tablespoon balsamic glaze
Pinch of 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.
Bake for 8 minutes
minutes, or until lightly golden and crisp. Remove from oven and let cool slightly.
Spread a generous layer of softened goat cheese onto each toasted crostini.
Top the goat cheese with a piece of torn prosciutto and a slice or two of fresh fig.
Drizzle the crostini with balsamic glaze and finish with a light dusting of black pepper before serving.

Chef's Tip & Pairing

For a perfect wine pairing, serve this crostini with a crisp, dry Rosé or a light-bodied, slightly chilled Pinot Noir, as the acidity will cut through the richness of the cheese and prosciutto.

From the Tini Crostini Collection