Prosciutto & Fig Spread Crostini

These Prosciutto & Fig Spread Crostini are a perfect balance of crisp baguette, melty mozzarella, salty prosciutto, and sweet‑savory fig spread. These will disappear quick!

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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.

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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.

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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.

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Yield: 10-12

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Prosciutto & Fig Spread Crostini

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Ingredients

• Half of a baguette
• 1/4 cup pesto
• 12 slices fresh mozzarella
• 3 ounce packet of prosciutto
• 3 tablespoons of fig spread (I used this one by Dalmatia)
• 2 tablespoons micro-arugula

Instructions

1. Slice the half baguette at an angle into 12 - 14 pieces.
2. Spread a layer of pesto over the bread.
3. Set a slice of fresh mozzarella over each crostini.
4. 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.
5. Remove from the oven and let cool for a couple of minutes before continuing.
6. Rip your sliced prosciutto into 12 equal pieces and fold over the crostini.
7. Add about 1/2 teaspoon of fig spread into the center of the prosciutto and spread a bit (see picture above for guidance).
8. Place 3 sprigs of the micro-arugula over the fig spread. Best served immediately.

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