Honeyed Fig and Prosciutto Harvest Crostini

This crostini captures the essence of late summer with a perfect balance of sweet and savory. The creamy, tangy goat cheese is a beautiful base for the rich, salty prosciutto and the delicate sweetness of fresh figs. A drizzle of honey and balsamic glaze finishes this appetizer, making it an irresistible bite.

Meat & Poultry

Ingredients

1 baguette, thinly sliced
4 ounces goat cheese, softened
6 fresh figs, quartered
4 slices prosciutto, thinly shaved
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon fresh thyme leaves
Freshly ground black pepper to taste

Method

Preheat oven to 375°F (190°C).
Brush both sides of the baguette slices lightly with olive oil and toast in the oven for 5-7 minutes minutes, or until golden and crisp. Remove from oven and let cool slightly.
Spread a generous amount of softened goat cheese onto each toasted crostini.
Arrange 1-2 quartered fig pieces and a small ruffle of prosciutto on top of the goat cheese.
Drizzle each crostini with honey.
Garnish with fresh thyme leaves and a sprinkle of freshly ground black pepper before serving.

Chef's Tip & Pairing

Pair this rich, sweet, and salty appetizer with a crisp, slightly off-dry white wine like a Riesling or a light-bodied, fruity red like a Pinot Noir to complement the prosciutto and figs.

From the Tini Crostini Collection