Fig, Prosciutto, and Gorgonzola Wine Day Crostini

This crostini is a symphony of contrasting flavors, featuring the salty bite of prosciutto, the creamy tang of Gorgonzola, and the sweet richness of fig jam. Drizzled with a sharp balsamic glaze, it is the perfect sophisticated bite to celebrate National Drink Wine Day. The combination of textures—crisp bread, soft cheese, and delicate meat—makes for an unforgettable appetizer.

Cheese & Dairy

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
oz Gorgonzola cheese, crumbled
1/4 cup fig jam or preserves
slices prosciutto, thinly sliced and torn
tablespoon balsamic glaze
Fresh thyme sprigs, for garnish

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 the crostini for 8 minutes
minutes, or until lightly golden and crisp. Remove from oven and let cool slightly.
Spread a small amount of fig jam on each crostini. Top with crumbled Gorgonzola cheese and a piece of torn prosciutto.
Return the crostini to the oven for 2 minutes
minutes, just until the cheese begins to soften.
Drizzle each piece with balsamic glaze and garnish with a tiny sprig of fresh thyme before serving.

Chef's Tip & Pairing

For an ideal pairing on National Drink Wine Day, serve this rich, savory crostini with a medium-bodied, fruit-forward Merlot or a robust Cabernet Franc to complement the salty prosciutto and sweet fig.

From the Tini Crostini Collection