Malbec-Glazed Fig and Prosciutto Crostini

This sophisticated crostini is a perfect tribute to Malbec World Day, featuring a delightful balance of sweet, salty, and tangy flavors. The rich, jammy Malbec reduction coats fresh figs and salty prosciutto, all layered over creamy goat cheese on a crisp baguette slice. It's an elegant appetizer that beautifully complements the dark fruit and spice notes of a classic Argentine Malbec.

Meat & Poultry

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
oz creamy goat cheese, softened
slices prosciutto, thinly sliced and halved
fresh figs, quartered
1/2 cup Malbec red wine
tablespoons balsamic vinegar
tablespoon brown sugar
Pinch of fresh thyme leaves, for garnish

Method

Preheat your oven to 375°F (190°C). Brush the baguette slices with olive oil and toast them for 8 minutes
minutes until golden and crisp. Remove and let cool slightly.
While the bread toasts, prepare the Malbec glaze. Combine the Malbec, balsamic vinegar, and brown sugar in a small saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes
minutes, or until the liquid has reduced by half and coats the back of a spoon.
Spread a generous layer of softened goat cheese on each toasted crostini base. Top the cheese with a half
slice of prosciutto, arranging it artfully.
Place two fig quarters on top of the prosciutto. Drizzle the warm Malbec glaze over the figs and prosciutto, and finish with a light sprinkle of fresh thyme leaves.

Chef's Tip & Pairing

The ideal pairing for this crostini is, naturally, a full-bodied Argentine Malbec, whose dark fruit and smoky notes will echo the glaze and cut through the richness of the prosciutto and goat cheese. For a non-alcoholic option, a sparkling cranberry juice provides a similar tartness to balance the sweetness of the figs.

From the Tini Crostini Collection