Shadowed Fig and Prosciutto Crostini

A perfect balance of sweet and savory, this crostini features the deep, earthy sweetness of black mission figs paired with salty, delicate prosciutto. A drizzle of aged balsamic glaze and a sprinkle of fresh thyme complete this sophisticated, autumn-inspired appetizer.

Meat & Poultry

Ingredients

1 crusty baguette, thinly sliced on the bias
4 ounces creamy goat cheese, softened
8 thin slices prosciutto di Parma
6 fresh black mission figs, quartered
2 tablespoons extra virgin olive oil
1 tablespoon aged balsamic glaze
1 teaspoon fresh thyme leaves, finely chopped
Freshly ground black pepper to taste

Method

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet and lightly brush both sides with olive oil. Toast for 5-7 minutes minutes, or until golden and crisp.
Allow the crostini to cool slightly.
Spread a generous layer of softened goat cheese onto each toasted baguette slice.
Artfully drape a slice of prosciutto over the goat cheese on each crostini.
Arrange two quartered fig pieces on top of the prosciutto.
Drizzle each crostini with aged balsamic glaze.
Garnish with fresh thyme leaves and a sprinkle of freshly ground black pepper.
Serve immediately.

Chef's Tip & Pairing

For a perfect pairing, serve this crostini with a light-bodied, slightly chilled Beaujolais or a dry Rosé, as their bright acidity will cut through the richness of the cheese and prosciutto. If fresh figs are unavailable, you can substitute with fig jam, but reduce the amount of balsamic glaze to maintain balance.

From the Tini Crostini Collection