Renaissance Fig and Prosciutto Masterpiece Crostini

This crostini is a true work of art, capturing the rich, sweet, and savory notes of a classic Italian still life. The creamy, tangy goat cheese provides a perfect counterpoint to the salty prosciutto and the burst of fresh, ripe fig. A final drizzle of aged balsamic glaze adds a deep, complex sweetness that elevates this appetizer to a gallery-worthy masterpiece.

Meat & Poultry

Ingredients

French baguette, sliced into 1/2-inch thick rounds
tablespoons extra virgin olive oil
ounces soft goat cheese (chèvre), softened
fresh black mission figs, thinly sliced
slices prosciutto di Parma, thinly sliced and torn into pieces
tablespoon honey, preferably truffle
infused
teaspoon fresh thyme leaves, for garnish
tablespoon aged balsamic glaze

Method

Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush lightly with olive oil. Toast for 5 minutes
minutes, or until lightly golden and crisp.
While the crostini are still warm, spread a generous layer of softened goat cheese on each slice.
Top the cheese with a piece of torn prosciutto and 2
slices of fresh fig.
Drizzle the crostini with honey and a small amount of balsamic glaze.
Garnish with a sprinkle of fresh thyme leaves and serve immediately.

Chef's Tip & Pairing

For a perfect wine pairing, serve this crostini with a crisp, slightly acidic Italian white wine like a Vermentino, or a light-bodied, fruit-forward red such as a young Chianti, which will complement the saltiness of the prosciutto and the sweetness of the fig.

From the Tini Crostini Collection