World Heritage Fig and Prosciutto Crostini

This crostini is a celebration of timeless, classic flavors, combining the sweet, earthy notes of fig jam with the salty, delicate texture of prosciutto. A creamy layer of goat cheese provides a tangy counterpoint, all balanced by a bright drizzle of balsamic glaze. The resulting bite is a perfect harmony of textures and a nod to the enduring culinary heritage of the Mediterranean.

Cheese & Dairy

Ingredients

French baguette, sliced into 1/2-inch thick rounds
tablespoons extra virgin olive oil
ounces fresh goat cheese (chèvre), softened
1/4 cup fig jam or preserves
slices prosciutto di Parma, thinly sliced and torn into pieces
tablespoon balsamic glaze
teaspoon fresh thyme leaves, for garnish

Method

Preheat your 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, or until lightly golden and crisp.\n
Remove the crostini from the oven and allow them to cool slightly. While still warm, spread a thin layer of the softened goat cheese on each slice.\n
Top the goat cheese with a small dollop of fig jam, spreading it gently over the cheese. Then, artfully drape a small piece of torn prosciutto over the jam.\n
Arrange the finished crostini on a serving platter. Drizzle the entire platter lightly with balsamic glaze and sprinkle with fresh thyme leaves before serving.

Chef's Tip & Pairing

For a perfect wine pairing that complements the sweet and salty profile, serve this crostini with a crisp, slightly acidic Sauvignon Blanc or a light-bodied, fruit-forward Pinot Noir.

From the Tini Crostini Collection