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.

Meat & Poultry

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

Method

Preheat 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
minutes, or until lightly golden and crisp.
Remove the crostini from the oven and let cool slightly. Spread a thin layer of fig jam on each slice.
Top the jam with a dollop of softened Gorgonzola cheese, spreading it gently.
Arrange a small, artfully torn piece of prosciutto di Parma on top of the cheese.
Drizzle 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.

From the Tini Crostini Collection