Saturday, January 16, 2010

Prosciutto & Fig Crostini

I don't recall where I first read about someone combining fig jam and butter, but whoever it was is a genius. These appetizers have been a hit every time, and have even resulted in a marriage proposal. The sweet fig butter and salty prosciutto are a perfect contrast to each other. The first time I made these I went down to the Italian Centre to get Parma ham and kofylitiri cheese, and I recommend splurging on a good quality prosciutto. Subsequent attempts with supermarket prosciutto didn't have the same saltiness and bite.

Prosciutto & Fig Crostini:
1 loaf skinny french bread
olive oil
1/2 cup butter, softened
5-6 tbsp fig jam
salty firm cheese
prosciutto or Parma ham

For the crostini, I like them a little crispy and a little soft so I only toast one side. Slice the bread and lay out on a baking sheet, then brush the slices with olive oil. Heat under a broiler until just browning, then lay out to cool. These can be done a day or two in advance and kept in ziploc.

Mix the butter and fig jam together very well (this takes some doing). Spread generously on the crostini, top with a thin slice of cheese and then prosciutto. These appetizers were very easy to assemble on site, which is a lot more convenient than worrying about how to transport them as a finished product.


  1. Fig jam + prosciutto...sounds like heaven! YUM!

  2. I'm currently in love with the Westphalia ham at the Italian Centre - prosciutto-esque in texture with smoke, and hadn't considered crostini uses.

  3. Perfect picnic food. Perfect lunch food. Perfect company food. Perfect!

  4. yum! love simple tasty things like this for spring.

  5. I have to say that this is one of my favorite things to eat now. It's so simple and delicious. Thank you...thank you.