Best Crostini With Prosciutto Figs And Mint Recipes

Crostini with Fig & Prosciutto image

Provided by Shannon Emery

Time 15m

Number Of Ingredients 7

1 gluten-free (or regular) French style rustic baguette, sliced slightly on the diagonal into 1/2 inch slices (*see notes below)
olive oil
6 oz. soft or semi-soft cheese (like Port Salut or Brie)
1/3 cup fig spread
3 oz. thinly sliced prosciutto
2 cups arugula
balsamic glaze

Steps:

Preheat griddler to 400 F degrees.
Generously brush bread slices with olive oil and lay face down on the griddler for 10 minutes, or until lightly toasted and slightly golden brown.
Spread some cheese on each crostini. Spread about a teaspoon of fig jam on top of the cheese. Add folded pieces of prosciutto (I place half of a slice of prosciutto on each crostini). Top with several arugula leaves. Lightly drizzle top of each crostini with balsamic glaze. Eat and relax. : )

Fig, Goat Cheese, and Prosciutto Crostini image

Provided by Bonne Maman

Yield 12 servings

Number Of Ingredients 7

1 loaf fresh baguette (cut into 12 slices)
1/4 cup olive oil
1/4 teaspoon salt
4 ounces goat cheese, plain, at room temperature
12 tablespoons Bonne Maman Fig Preserves
12 slices of prosciutto
Fresh arugula

Steps:

Preheat oven to 375°F.
Slice 12 ½-inch slices of bread from the baguette. Place on a baking sheet, and brush generously with the olive oil. Sprinkle a little salt if desired on each slice.
Bake for about 10 mins, or until crisp and slightly golden. Remove from oven and cool slightly.
Spread goat cheese on each crostini. Spread about a tablespoon of Bonne Maman Fig Preserves on top of the goat cheese.
Fold the slices of prosciutto neatly and place on top of each crostini.
Lay fresh arugula leaves on top of each crostini to taste.

Prosciutto Crostini and Fresh Figs with Gorgonzola image

Provided by Martha Stewart

Yield Makes 20 of each hors d'oeuvre

Number Of Ingredients 7

1/2 baguette
2 tablespoons extra-virgin olive oil
10 ounces Gorgonzola dolce, room temperature
1/4 pound prosciutto, very thinly sliced and torn into bite-size pieces
Fresh lemon thyme, for garnish
10 fresh figs, halved lengthwise
Fresh tarragon, for garnish

Steps:

Preheat broiler. Cut baguette into 20 slices (each about 1/4 inch thick); transfer to a baking sheet. Brush tops with oil. Broil until golden, 1 to 2 minutes.
When bread is cool enough to handle, spoon 1 teaspoon cheese onto each round. Arrange a piece of prosciutto next to cheese; garnish with lemon thyme.
Spoon about 1 teaspoon cheese onto each fig half; garnish with tarragon.