Merlot-Paired Fig and Prosciutto Crostini

Rich, salty prosciutto and pungent Gorgonzola are perfectly balanced by the sweetness of caramelized figs, creating a complex and satisfying flavor profile. This appetizer is specifically designed to complement the dark fruit and smooth tannins of a classic Merlot, making it the ideal bite for a wine-themed celebration.

Cheese & Dairy

Ingredients

1 baguette, thinly sliced diagonally
4 ounces creamy goat cheese, softened
1/4 cup fig jam or preserves
4 slices prosciutto, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme leaves, chopped
1/4 teaspoon freshly ground black pepper
1/4 cup toasted walnuts, roughly chopped
Flaky sea salt, to taste

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 brown and crisp. Remove from oven and let cool slightly.
In a small bowl, gently mix the softened goat cheese with chopped fresh thyme and a pinch of black pepper.
Spread a thin layer of the goat cheese mixture onto each toasted crostini.
Top each crostini with a small dollop of fig jam.
Drape a piece of thinly sliced prosciutto over the fig jam on each crostini.
Garnish with roughly chopped toasted walnuts and a sprinkle of flaky sea salt, if desired.
Serve immediately, ideally paired with a glass of Merlot.

Chef's Tip & Pairing

For a professional touch, lightly crisp the prosciutto in a pan before assembling the crostini to add a textural contrast to the soft cheese and jam. A medium-bodied Merlot with notes of plum and vanilla is the perfect pairing, as its fruit-forward character will harmonize with the sweet figs and cut through the richness of the cheese and prosciutto.

From the Tini Crostini Collection