Honeyed Fig and Prosciutto Crostini

20 mins Prep Time

5 mins Cook Time

Written By

Vicky Tran

In the spirit of complete honesty, there is very minimal cooking involved with this recipe. In fact, I wouldn't even call toasting up bread slices cooking but let's digress. Nothing is better than recipes that employ ingredients requiring little to no manipulation and therefore do all of the heavy flavour lifting work for you. If you're a kitchen novice but have a taste for the flavourful, this one's for you. Creamy mascarpone spread on crusty bread and then topped with jammy figs, salty prosciutto, honey, nutty Grana Padano and peppery arugula. All of these same toppings work just as well in a flatbread form, and while it's not technically a "meal," know that nobody here is going to judge or blame you for making about a dozen of these and knocking them all back yourself.

Ingredients

Honeyed Fig and Prosciutto Crostini

1 cup arugula
1/2 cup mascarpone cheese
1/2 cup shaved Grana Padano
16 slices French baguette (sliced on a diagonal about 1/2"-inch thick)
8 slices Prosciutto, cut in half
6 pieces fresh figs, cut into wedges
Honey, as needed
Olive oil, as needed
Kosher salt, as needed
Fresh cracked black pepper, as needed

Directions

Honeyed Fig and Prosciutto Crostini

2 Steps

Step 1

Drizzle a small amount of olive oil on each piece of baguette slice, season lightly with salt and fresh cracked pepper. Toast in a preheated 450°F oven for 3-5 minutes or until lightly toasted and golden brown. Remove from the oven.
Step 2

To assemble, spread approximately 1/2 tablespoon of the mascarpone cheese onto each piece of toasted crostini, then a slice of prosciutto, a slice of the shaved Grana Padano, followed by a few fig wedges. Drizzle each with honey and then top with a few leaves of arugula.