Fig & Prosciutto Crostini

Fig Crostini

Fig & Prosciutto Crostini

This weekend my family will celebrate a most momentous occasion, that being my parent’s 60th wedding anniversary. They were of course, the Ward and June Cleaver of Havertown, Pennsylvania. (A 1960′s cultural reference only old people will get, young people, you can google it.) I’ve always said that they make marriage look fun, in fact, they’re totally “adorbs!” (Younger generation cultural reference.) So, what does this have to do with crostini you ask? We’ll be serving these tasty hors d’ oeuvres at our upcoming gathering.

What I love about these appetizers is that they are the perfect “marriage” of different tastes and textures.  Did you like the way I segued into that, huh.  Anyway, you’ve got your crunch from the toasted bread and walnuts, paired with the saltiness of the prosciutto, the creaminess of the goat cheese and the sweetness of the fig and balsamic all in one perfect little bite.  Actually, it’s probably two-bites, but who’s counting.

Fig & Prosciutto Crostini

Fig & Prosciutto Crostini

Fig & Prosciutto Crostini 

  • 12 fresh figs – Black Mission or Brown Turkey varieties
  • 1/4 pound thinly sliced prosciutto
  • 1/2 cup baby arugula
  • 1/2 cup goat cheese, crumbled
  • 1/4 cup toasted walnuts, chopped small
  • 3/4 cup balsamic vinegar
  • 2 teaspoons brown sugar
  • French baguette sliced into 24, 1/2″ slices

Directions

For the Balsamic Reduction: Pour the balsamic vinegar and brown sugar into a small but heavy saucepan and bring to a steady simmer.  Stirring constantly with a wooden spoon, allow the mixture to simmer until it begins to thicken and become syrupy.  Then, pour it into a small bowl and let it cool. Set aside.

Place the walnuts that have been chopped into small pieces into a small frying pan and over medium heat stir constantly until the nuts become fragrant and their natural oils are released. Keep your eye on them as they can burn quite quickly. Transfer to a small bowl and set aside.

Snip the stem off of the figs, and then cut them in half.  Slice the prosciutto into slices that will fit the size of the crostini. Slice the baguette into 24 – 1/2″ slices and place on a baking sheet. Once you’ve gathered all your ingredients together, place the bread slices into a 400 degree F oven and toast bread until it becomes golden on the edges. Then remove.

Top each bread slice with a piece of prosciutto, a piece of the arugula, a fig slice, then a few goat cheese crumbles and walnuts. Drizzle the crostini with the balsamic reduction and serve!

Makes 24 individual crostini

Fig & Prosciutto Crostini

Fig & Prosciutto Crostini

Mama’s Tips: 

Have all your ingredients prepared and in little bowls so when the bread comes out of the oven, you can make the crostini assembly-line style and serve while the bread is still warm.

In case you were wondering, figs are an excellent source of dietary fiber. I eat them by the boatloads.

Fig & Prosciutto Crostini

Fig & Prosciutto Crostini

Recipe: Easy

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41 Comments on “Fig & Prosciutto Crostini”

  1. That looks absolutely fabulous!

    Congradulations to your parents, Enjoy them.

  2. Looks heavenly. I make a flatbread with brie, figs and bacon when I have guests over and it’s a pretty universal crowd pleaser.

    • Mama's Gotta Bake says:

      I agree, that combo is definitely a crowd pleaser! Really anything with bacon is!

  3. As I am a pescetarian, I won’t be making these crostini (love the figs but not the prosciutto!). But I wanted to congratulate your parents. 60 years of marriage — wow! That is definitely worth celebrating. I hope you all have a wonderful time.

  4. cloverleaf says:

    Big congrats to your parents! Gorgeous pics of very tasty-looking goodies.

  5. Totally fantastic photos of a totally delicious combination!
    Happy Happy Anniversary!

  6. Ha ha! I got the Cleaver reference, but I think I’m on the edge of the age group who would know. And congrats to your parents! What a wonderful thing to celebrate.

  7. Marta says:

    Just tasty! we call this a Montadito, North Spain originally, I congratulate you for the good cooking, keep your good word, I enjoy being your follower, Greetings from Barcelona!

  8. Cloclyde says:

    Mom and Dad are so lucky to have you so close by. Italian cold cuts are my favorite , wish I could be there to help them celebrate! one critical comment..really don’t think dad was the Ward Cleaver type Ha, Ha, GC

  9. Heavenly recipe; fabulous photos.

  10. Love the crostini, everything on it is perfect together, Congratulations to your parents, how wonderful that you all can celebrate together,

  11. ohlidia says:

    Oh, that is absolutely gorgeous! LOVE prosciutto. LOVE figs! Knowing me, this would be one bite! Happy celebration with your parents!

  12. Lovely! And congratulations to your parents!

  13. themondaybox says:

    I had a feeling I was one of the old people but now it has been confirmed. I have no need to google the Cleavers. :) Your photos are beautiful! What a special appetizers for a special occasion. I love the salty and sweet, soft and crunchy! Do you think Grace, the pescetarian commenter could make this with lox? Different, but the lox would still provide salty and smokey like the prociutto.
    Sixty years is a long time (especially in today’s world) to be married! Congratulations to your parents!

  14. Congratulations to your parents. :) I’m celiac and still in search for a bread that will work as crostini but this sounds like an amazing combination of flavor.

  15. carol says:

    Mama – Amazing!!!! I’m going to make these for sure!! Once again – YUM – and great pics too!!! and congrats to Mom and Dad!!!

  16. Colleen says:

    60 years – how sweet! It’s the kind of love my parents had until my beloved mom sadly passed away a few months ago. I just love to hear stories like that! Cherish them forever and ever…

  17. neetukushi says:

    Lovely recipe and congrats to your parents!

  18. These look so yummy! Can’t wait to try them….thanks!

  19. Mimi and Sue says:

    Elegant hors d’oeuvres captured in beautiful photographs! Really love it.

  20. I just realized I’ve never made balsamic reduction! And why is this! Well, now that I know the score, I’ll be making it quite often.

    Congratulations to your parents! 60 years is remarkable. And they sound like they still enjoy each other’s company, which is so heartening to hear.

  21. radhika25 says:

    Wow Sheryl! A happy Wedding Anniversary to your parents! Your crostini looks divine- I’m vegetarian, but I’m drooling :)

  22. Simply LOVED your sweet blog of your parents 60th wedding anniversary. I totally grew up watching the Beaver … I guess that makes me old. This would make a lovely parents snack at my next parents snack day. I’ll just have to find a substitute for the walnuts (no pun intended, ha!) as the school has a No Nut snack policy.

  23. cakewalkr says:

    Congratulations to your parents, Sheryl. These bite-sized beauties are scrumptious hors d’ oeuvres for the occasion. Thank you for sharing a nibble about the guests of honor…I love how they love!

  24. thefolia says:

    Happy 60th to your parents–how wonderful! I would enjoy figs with walnuts as a special purple prize anytime! The photos look gorgeous!

  25. I have been away from visiting blogs, sorry I took so long! Congrats to your folks and family,Sheryl, these look incredible!

  26. bakeaffairs says:

    Now I definitely hungry! The pictures are beautiful!


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