A classic flavor combination – fig and prosciutto! One of my all-time favorite crostini recipes is this fig and prosciutto crostini recipe! The salty prosciutto is layered with sweet fig preserves over crispy baguette and creamy triple crème cheese! I also love to drizzle some honey and balsamic glaze over the top! These fig crostini are even better with fresh figs when they’re in season! This appetizer recipe is very easy to scale up or down depending on how servings you need.
Ingredients for Fig & Prosciutto Crostini
Here are the ingredients you’ll need to make this easy appetizer recipe!
- Baguette: use a classic or rustic French baguette as the base for each crostini.
- Figs or Fig Jam: this appetizer works great with fig jam and fresh figs, when they are in season.
- Prosciutto: one slice of prosciutto will be enough to make 2 to 3 prosciutto crostini.
- Cheese: a smooth, creamy cheese works best for this recipe. Soften the cheese at room temperature for 30 minutes to make it easier to spread.
- Balsamic Glaze: a thickened and sweet balsamic glaze works best for this recipe.
- Honey: for adding extra sweetness.
What Type Cheese to Use?
This fig and prosciutto crostini recipe is so delicious with some creamy, rich cheese! I like to add the cheese onto the toasted bread while it’s still warm so it spreads easier and almost melts into the bread. For this recipe, I like to use Saint Andre triple crème cheese. This mild, brie-like cheese is extra creamy and buttery with mild flavors. You can also use this recipe with regular brie cheese or even plain goat cheese. Even rich and creamy burrata cheese is a great option!
Preparing the Baguette
The first step to preparing any crostini recipe to prepare the bread! I love to use toasted rustic baguette for these prosciutto crostini. I slice the bread thinly, about 1/3-inch thick and place it on a baking sheet. Next, I brush the bread very lightly with olive oil and then place the pan under the broiler for a few minutes. Using your oven broiler is the quickest way to toast a lot of bread!
How to Make Fig & Prosciutto Crostini
You’ll love how easy it is to put together these prosciutto crostini!
- Once you have the bread toasted, add the creamy cheese over the top! A
- Add on the fig preserves next. You can spread the preserves directly over the cheese, or drop dollops of jam onto the prosciutto. If you’re using fresh figs, slice the figs thinly and add them over the cheese.
- Next, add the prosciutto. I typically use just half a slice of prosciutto per appetizer. I split the large slices in half lengthwise along the natural grain of the cured meat. Fold or roll the prosciutto for a prettier presentation!
- Drizzle each crostini with a little bit of balsamic glaze for a little bit of acidity. I also love to add a drizzle of honey for even more flavor!
Enjoyed this recipe? Check out some of my other tea sandwich and crostini recipes! This recipe is part of my ‘5 Easy Crostini Recipes‘ series!
- Club Tea Sandwiches – a classic combination of ham, salami and cheese, these appetizers are always a hit!
- Chanterelle Crostini – another one of my seasonal favorites, these are made with pan-fried chanterelles, creamy cheese and honey!
- Steak & Guacamole Crostini – juicy and tender steak with creamy avocado, steak sauce and crispy baguette!
- Smoked Salmon Tea Sandwiches – a classic tea sandwich with smoked salmon, creamy cheese and cucumbers! Always a favorite!
- Prosciutto & Burrata Bruschetta – super easy appetizer with creamy burrata, tomato bruschetta and prosciutto on garlic bread! Yum!!
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Fig & Prosciutto Crostini Recipe
- 1/2 large, thin baguette
- 3 oz Saint Andre triple crème cheese
- 6 slices prosciutto
- 1/4 cup fig preserves
- 1 tbsp balsamic glaze
- 1 tbsp honey, optional
- First, slice the bread thinly, about 1/3-inch thick and place it on a baking sheet. Next, brush the bread very lightly with olive oil and then place the pan under the broiler for a few minutes. Using your oven broiler is the quickest way to toast a lot of bread!
- Next, spread a generous amount of cheese onto each slice of toasted bread. Spread the fig spreads onto the bread, or add the preserves later on top of the prosciutto. Split each slice of prosciutto in half, lengthwise along the natural grain. Add 1/2 slice to each crostini.
- Drizzle the top of each crostini lightly with balsamic glaze and a little bit of honey. Garnish with microgreens, if desired.