Prosciutto & Fig Spread Crostini
/These Prosciutto & Fig Spread Crostini are a perfect balance of crisp baguette, melty mozzarella, salty prosciutto, and that sweet‑savory pop of fig spread. They’re elegant, effortless, and exactly the kind of appetizer that disappears the moment you set the tray down.
INGREDIENTS
Baguette (Half): Sliced and toasted until golden — the crisp, warm base that gives every bite its perfect crunch.
Pesto (1/4 cup): Herby, garlicky richness that adds a bright, savory layer beneath the creamy mozzarella.
Fresh Mozzarella (12 slices): Soft, milky, and luxurious. It melts just enough over the warm crostini to create that dreamy bite.
Prosciutto (3 ounces): Delicately salty and silky. Its savory depth balances the sweetness of the fig spread beautifully.
Fig Spread (3 tablespoons): Sweet, jammy, and elegant — the flavor that ties everything together. (I used Dalmatia.)
Micro‑Arugula (2 tablespoons): Peppery, fresh, and feather‑light. The final flourish that adds color, lift, and a little attitude.
HOW TO MAKE IT
Slice the half baguette at an angle into 12 - 14 pieces. Spread a layer of pesto over the bread and top with a slice of fresh mozzarella.
Set the crostini on a baking sheet and cook for 3 - 5 minutes on low broil. The edges of the bread will brown and the mozzarella cheese will get melty. Remove from the oven and let cool for a couple of minutes before continuing.
ASSEMBLE
Tear the prosciutto into 12 pieces and place one over each crostini. Add 1/2 teaspoon of fig spread to the center of the prosciutto and gently spread it (see photo above for reference). Finish with a few sprigs of micro‑arugula on top. Best served immediately.
Prosciutto & Fig Spread Crostini
Ingredients
Instructions
- Slice the half baguette at an angle into 12 - 14 pieces.
- Spread a layer of pesto over the bread.
- Set a slice of fresh mozzarella over each crostini.
- Set the crostini into a baking sheet and cook for 3 - 5 minutes on low broil. The edges of the bread will brown and the mozzarella cheese will get melty.
- Remove from the oven and let cool for a couple of minutes before continuing.
- Rip your sliced prosciutto into 12 equal pieces and fold over the crostini.
- Add about 1/2 teaspoon of fig spread into the center of the prosciutto and spread a bit (see picture above for guidance).
- Place 3 sprigs of the micro-arugula over the fig spread. Best served immediately.