Crostini with Fontina, Prosciutto and Fig Jam

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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
Amounts vary


  • 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)


  1. Preheat oven to 375 F degrees.  
  2. 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.
  3. 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.
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