Fig and prosciutto Crostini with Rosemary and Thyme Honey Drizzle2017-08-08
- Course: Appetizer
- Yield : 10-12 crostini
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
I love the simplicity of this crostini to make but the taste is more complex than it looks.
We used dried figs because fresh figs weren’t in season. If they are and if they are sweet then for sure use fresh cut into quarters.
For the prosciutto, I find the selection changes at my local grocery store all the time so I always ask to try a small piece. You want something delicate and soft and not tough. It should have some saltiness to cut through the sweet of the other ingredients and you want it shaved super thin.
The real star of this crostini is the herb honey. We used it on our mushroom crostini and our goat cheese and pear. They would be great served together on a platter. They honey is super easy to make and the recipe is here. It gives it a bit of an unexpected earthiness that pairs perfectly with the prosciutto and fig.
- 1/3 baguette
- 3-4 Tbsp olive oil
- 10 dried figs or 6 fresh figs
- 1 small package (140 g) Chevre (soft goat cheese)
- 24 slices prosciutto
- ¼ cup Rosemary and Thyme Honey
Preheat oven to 350F.
Cut the baguette on the bias into thin slices about ¼ inch thick.
Place on a parchment lined baking sheet and drizzle with olive oil.
Bake in the oven for about 10-15 minutes until they become crispy.
Cut figs into half or quarters depending on size.
Once baguette has cooled spread a thin layer of chevre on top with 2 pieces of prosciutto folded over. Place figs on top and drizzle with honey.