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Cheese & DairyIntermediate15 min
Fig & Prosciutto Autumn Harvest Crostini
This crostini captures the essence of a crisp autumn evening with its perfect balance of sweet, salty, and tangy flavors. The creamy, pungent blue cheese melts beautifully into the sweet fig jam, all crowned by a salty, delicate slice of prosciutto. It is an elegant appetizer that is surprisingly simple to prepare and perfect for a fall gathering.
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Ingredients
- •1 baguette, thinly sliced
- •4 ounces goat cheese, softened
- •6 fresh figs, quartered
- •4 slices prosciutto, thinly sliced and torn
- •2 tablespoons olive oil
- •1 tablespoon balsamic glaze
- •1/4 cup fresh arugula
- •Pinch of black pepper
Prep Steps
- 1Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet.
- 2Brush both sides of the baguette slices lightly with olive oil. Toast in the preheated oven for 5-7 minutes minutes, or until golden and crisp.
- 3Remove crostini from the oven and let cool slightly. Spread each crostini with a generous amount of softened goat cheese.
- 4Top each crostini with a piece of torn prosciutto and a few quartered fig pieces.
- 5Arrange fresh arugula leaves on top of the figs and prosciutto.
- 6Drizzle lightly with balsamic glaze and sprinkle with a pinch of black pepper before serving.
Chef's Tip & Pairing
The intense, salty-sweet flavors of the blue cheese and fig jam pair beautifully with a glass of Tawny Port or a rich, late-harvest Zinfandel, which will complement the sweetness and cut through the richness.
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