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.

Cheese & Dairy

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

Method

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet.
Brush 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.
Remove crostini from the oven and let cool slightly. Spread each crostini with a generous amount of softened goat cheese.
Top each crostini with a piece of torn prosciutto and a few quartered fig pieces.
Arrange fresh arugula leaves on top of the figs and prosciutto.
Drizzle 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.

From the Tini Crostini Collection