Prosciutto Fig & Mascarpone Party Crostini

This crostini is a celebration of contrasting flavors and textures, featuring the salty, delicate chew of prosciutto paired with the sweet, rich tang of fig jam. A creamy mascarpone base provides a luxurious foundation, all finished with a vibrant crunch of toasted pistachios and a drizzle of aged balsamic glaze. This appetizer is perfect for any gathering and truly embodies the spirit of a party in a single bite.

Meat & Poultry

Ingredients

small baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
oz fresh mascarpone cheese
1/4 cup fig jam or preserves
thin slices prosciutto, torn into small pieces
tablespoons shelled pistachios, roughly chopped
tablespoon balsamic glaze
Pinch of sea salt and black pepper

Method

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and arrange them on a baking sheet. Toast for 8 minutes
minutes, or until lightly golden and crisp.
While the bread is still warm, spread a generous layer of mascarpone cheese on each crostini base.
Top the mascarpone with a small dollop of fig jam, followed by a piece of torn prosciutto.
Sprinkle the chopped pistachios over the top of the crostini.
Finish with a light drizzle of balsamic glaze and a final pinch of sea salt and freshly ground black pepper before serving.

Chef's Tip & Pairing

For a perfect wine pairing, serve this rich and savory-sweet appetizer with a crisp, slightly effervescent Prosecco or a light-bodied, fruit-forward Pinot Noir. The acidity and bubbles will cut through the richness of the mascarpone and prosciutto.

From the Tini Crostini Collection