Toasted crostini is topped with cheese, rich fig jam, then topped with a slice of delicious Proscuitto. This is a great last minute appetizer, or let's be real, a great last minute lunch or dinner too. Enjoy!
Crostini with Fontina, Prosciutto and Fig Jam
- 1 fresh baguette
- 1/8 cup olive oil
- sea salt or kosher salt
- cheese of your choice, I used fontina, original recipe called for goat cheese
- fig jam (I used an orange-fig jam)
- sliced prosciutto, each cut in half
- fresh basil leaves (I skipped)
- Preheat oven to 375 F degrees.
- Slice six 1/2-inch slices of bread from the baguette. I slice mine slightly on the diagonal. Place on a baking sheet and brush generously with the olive oil. Sprinkle a little salt on each slice. Bake for about 10 minutes, or until crisp and slightly golden. Watch that they do not burn. Remove from oven and cool slightly.
- Add the cheese to each piece of crostini. Spread about a tablespoon of fig jam on top of the cheese. Fold the half slices of prosciutto and place on top of each crostini. Lay a fresh basil leaf on each and serve.
Recipe slightly adapted from The Italian Dish.