St. Joseph's Prosciutto and Fig Crostini

This crostini is a perfect blend of sweet and savory, honoring the Italian tradition of St. Joseph's Day. Creamy mascarpone provides a rich base for salty, delicate prosciutto and a sweet fig jam. A drizzle of aged balsamic glaze adds a final layer of complex tanginess.

Cheese & Dairy

Ingredients

baguette, sliced into 1/2-inch thick rounds
tbsp extra virgin olive oil
oz mascarpone cheese, softened
tbsp honey
slices prosciutto di Parma
tbsp fig jam or preserves
tsp balsamic glaze
fresh basil leaves, thinly sliced (chiffonade)

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 5 minutes
minutes until lightly golden and crisp.
While the bread is toasting, gently mix the softened mascarpone cheese with the honey in a small bowl until smooth and creamy.
Once the crostini are cooled slightly, spread a generous layer of the honey
mascarpone mixture onto each slice.
Top the mascarpone with a small dollop of fig jam and a piece of folded prosciutto.
Finish each crostini with a light drizzle of balsamic glaze and a sprinkle of fresh basil chiffonade before serving.

Chef's Tip & Pairing

For a perfect pairing, serve this crostini with a light, slightly sparkling Italian wine like a Prosecco, whose crisp acidity will cut through the richness of the mascarpone and prosciutto. Alternatively, a professional tip is to lightly warm the fig jam before spreading for a smoother texture and enhanced aroma.

From the Tini Crostini Collection