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.