Fig Crostini with Goat Cheese & Prosciutto
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Cook time: 
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Serves: 6 figs yields more than a baguette's worth of criostini
 
Fresh, sweet figs are roasted with balsamic, wine and honey to star in a perfectly balanced fig crostini with prosciutto, goat cheese and arugula. I could eat this everyday! Perfect for a party and perfect with a good glass of white wine.
What to get:
  • 1 sourdough baguette, sliced medium for crostini
  • ½ dozen fresh figs (I used Black Mission variety) rinsed, trimmed, sliced in half
  • 1 wheel goat cheese brie (I used a french triple cream you won't use all of it)
  • 1 small package creamy goat cheese
  • small bunch fresh arugula, washed, dried (will use one small leaf/crostini)
  • thinly sliced fresh prosciutto (small strip/crostini)
  • 1 T balsamic vinegar
  • 1-2 T honey (depends on your desired sweetness when roasting)
  • 2 T white wine (I used a Chardonnay)
  • Little EVOO for brushing the baguette slices for toasting.
What to do:
  1. Preheat oven to 400 degrees
  2. Slice sourdough baguette into medium rounds for assembling crostini (but not too thick)
  3. Rinse and trim figs (cut off both stem and small bottom portion) & slice in halves.
To Roast Figs:
  1. In small bowl combine balsamic, honey & wine.
  2. Toss figs to coat evenly, delicately with spoon.
  3. In small baking dish, arrange fig halves in a single layer.
  4. Cover baking dish with foil and bake for 15 min, till tender.
  5. Let figs cool, set aside.
Make Crostini:
  1. Crisp thinly sliced prosciutto in a skillet on stove till crisp, drain and set aside.
  2. Reduce oven temp to 350.
  3. Arrange bread rounds on baking sheet, lightly brush with EVOO.
  4. Toast bread rounds till crisp, but not hard (a few minutes).
  5. Remove from oven & set aside.
  6. To each round apply a thin segment of the goat cheese brie, followed by generous smear of the soft goat cheese.
  7. To the cheese toast, drizzle some of the remaining balsamic-hony glaze from roasting dish onto each.
  8. Then add a portion of crisped prosciutto to each.
  9. Slice fig halves, into halves and place slightly warm fig segment onto drizzled cheese.
  10. Put on baking sheet and return to oven on warm/or off, and just slightly heat to barely melt cheeses.
  11. Remove from oven and serve each with small leaf of arugula by the fig!
Notes:
You can use different cheese if you like, or one versus the other. I love the creaminess soft goat cheese lends this though! You won't need but a little arugula and I add no salt because between the prosciutto and the cheese, there is plenty!
Recipe by the dinnervine at http://www.dinnervine.com/2012/06/fresh-fig-crostini/