Fig, Goat Cheese, and Prosciutto Crostini

We are just in from a wonderful Thanksgiving with our dear family.  The holiday season is upon us now and everyone is out and about buying gifts for their loved ones, decorating their homes, and spending time with friends and family.

I love to have recipes like this on hand for a quick hors d’oeuvre to take to a party.  It is a recipe that can be put together in 15 minutes and it is sophisticated both in flavor and aesthetic.  It also makes for a perfect light lunch.  I am munching on crostini as I write this post and the flavors and textures are divine.  Crispy olive oil toasted baguette, creamy goat cheese, salty prosciutto, and sweet delicate figs.

Anjou pears would be a lovely option as well.  I make another version with brie and red currants. Fresh currants can be very sweet and juicy, but if they are sour I use a particular brand of Swiss red currant preserves that are wonderful.

Happy Holidays!

Fig, Goat Cheese, and Prosciutto Crostini

Ingredients:

1 whole wheat french baguette, thinly sliced and toasted
8 ounces good goat cheese
4 ounces Italian prosciutto, sliced paper thin (optional)
1 ounce fresh basil, hand torn
12 fresh figs, sliced 1/4" thick
Fustini's Basil Olive Oil
Fustini's Fig Balsamic Vinegar

freshly ground sea salt and pepper

Directions:

Preheat oven to 375 degrees. Slice baguette in fairly thin slices at an angle. Arrange bread slices on a large sheet pan and lightly drizzle with olive oil and a sprinkling of sea salt. Put in the oven to toast for 7-10 minutes or to your liking. Remove from oven.

Meanwhile, slice figs 1/4" thick. Hand tear basil. Cut prosciutto.

If you are serving it immediately, go ahead and spread the goat cheese, basil, prosciutto, and a slice or two of fig. Arrange on a serving plate and lightly drizzle with olive oil and balsamic vinegar. If you are taking it to go, allow the bread to cool before assembling the crostini. Wait to drizzle it with oil and vinegar until serving.