Crostini With Fig Prosciutto Recipes

BRIE, FIG, AND PROSCIUTTO CROSTINI

Steps:

• Begin by diagonally slicing the baguette. Then, place the slices in a single layer on a baking sheet. Brush them with olive oil and sprinkle with salt and pepper. Place the baking sheet on the top rack of your oven and broil the bread 4-5 minutes until it is golden brown. Set aside to cool.
• In a small bowl, gently toss together the arugula, olive oil, and a little salt and pepper.
• Begin by spreading the toast with fig jam. Top with a slice of brie and prosciutto. Finish it off with a few pieces of arugula.

PROSCIUTTO FIG CROSTINI

Steps:

• Cut the bread into ½ inch (1.5 cm) slices. Put them in your toaster (try to fit as many as possible) and toast until they are brown and crispy.
• Meanwhile, wash the figs and pat them dry with a paper kitchen towel. Cut each one into 8 pieces (first into quarters starting from the stem area, then each quarter in half).
• To assemble, take one crostini, spread about a teaspoon of pesto over, add a small piece of Parma ham, 2 pieces of fig and top it with arugula leaf. Repeat until you are done.
• Enjoy!

CROSTINI WITH PROSCIUTTO, FIGS, AND MINT

Steps:

• Grill your slices of ciabatta. While they're still hot, rub them gently with the cut side of the garlic and drizzle with good-quality extra virgin olive oil.
• Tear the figs in half, then drape a piece of prosciutto over each of your hot crostini and squash a piece of a fig on top. Finish with mint leaves and serve drizzled with a little extra virgin olive oil, a drop of balsamic vinegar, and some freshly ground black pepper.

FIG, GOAT CHEESE, AND PROSCIUTTO CROSTINI

Steps:

• Preheat oven to 375°F.
• Slice 12 ½-inch slices of bread from the baguette. Place on a baking sheet, and brush generously with the olive oil. Sprinkle a little salt if desired on each slice.
• Bake for about 10 mins, or until crisp and slightly golden. Remove from oven and cool slightly.
• Spread goat cheese on each crostini. Spread about a tablespoon of Bonne Maman Fig Preserves on top of the goat cheese.
• Fold the slices of prosciutto neatly and place on top of each crostini.
• Lay fresh arugula leaves on top of each crostini to taste.

FIG AND PROSCIUTTO CROSTINI

Steps:

• Heat broiler.
• Place baguette slices in single layer on baking sheet.
• Broil, 6 to 8 inches from heat, 1 to 2 min. on each side or until lightly toasted on both sides.
• Spread toast slices with cream cheese spread; top with prosciutto, arugula and figs.
• Sprinkle with pepper.

CROSTINI OF FIGS, CRESCENZA AND PROSCIUTTO

Steps:

• Prepare a medium-hot fire in a grill or preheat a skillet over medium-high heat. Place the fig halves cut side down on the grill or in the skillet and grill for a few minutes, until the cut sides start to carmelize. Meanwhile, grill or toast the bread. Spread each slice of bread with the crescenza. Place 2 fig halves on each slice of bread, lay a slice of proscuitto over the figs, scatter a few arugula leaves on top and serve.

FIG-PROSCIUTTO CROSTINI

Steps:

• Heat broiler.
• Place bread slices in single layer on baking sheet; spread with jam.
• Top with remaining ingredients.
• Broil, 4 inches from heat, 3 min. or until cheese is melted.

CROSTINI WITH FIG JAM AND PROSCIUTTO

Steps:

• Cut bread into very thin slices.
• Toast bread till crispy.
• Slather with fig jam.
• Top with prosicutto.

RICOTTA, FIG & PROSCIUTTO CROSTINI

Steps:

• Heat a griddle pan to hot. Brush sourdough with olive oil, then grill for 1-2 mins on each side until lightly charred.
• Spread the toasts with ricotta. Top with figs and prosciutto. Drizzle with honey before serving, if you like.