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Meat & PoultryIntermediate15 min
Fig and Prosciutto Opera Crostini
This elegant crostini captures the drama of the opera with a harmonious blend of sweet fig jam, salty prosciutto, and creamy, tangy Gorgonzola. The crunch of the toasted bread provides a perfect counterpoint to the rich, complex flavors, making it a truly sophisticated appetizer.
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Ingredients
- •baguette, sliced into 1/2-inch thick rounds
- •tablespoons olive oil
- •oz Gorgonzola cheese, softened
- •1/4 cup fig jam or preserves
- •slices prosciutto di Parma, thinly sliced and torn
- •tablespoon balsamic glaze
- •Pinch of fresh black pepper
Prep Steps
- 1Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast on a baking sheet for 8 minutes
- 2minutes, or until lightly golden and crisp.
- 3Remove the crostini from the oven and let cool slightly. Spread a thin layer of fig jam on each slice.
- 4Top the jam with a dollop of softened Gorgonzola cheese, spreading it gently.
- 5Arrange a small, artfully torn piece of prosciutto di Parma on top of the cheese.
- 6Drizzle a small amount of balsamic glaze over the prosciutto and finish with a light dusting of fresh black pepper. Serve immediately.
Chef's Tip & Pairing
For a perfect pairing, serve this crostini with a glass of crisp, dry Prosecco, which will cut through the richness of the prosciutto and Gorgonzola while complementing the sweetness of the fig.
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