Goat Cheese Crostini with Figs and Prosciutto

5 from 1 vote

Goat Cheese Crostini with Figs and Prosciutto

This recipe is easily assembled as guests arrive. Bake crostini up to an hour ahead and place on a platter. Allow the goat cheese to warm up for easier spreading. Balsamic syrup can be homemade or purchased. If you can't find gluten-free baguette, use GF bread, trim crusts, and cut into rounds with a 2" cookie cutter.

Prep Time1 10

Cook Time10

Total Time1 20

Course: Appetizer

Cuisine: American

Servings: 2 per person

Calories: 276kcal

Author: Sally Cameron

Equipment

Ingredients

Crostini

12 slices baguette
2 tablespoons olive oil

Crostini Toppings

4-5 ounces plain goat cheese, softened to room temperature or use a tub of spreadable goat cheese
3 ounces thinly sliced Prosciutto 6 slices, sliced in half lengthwise
3-4 fresh figs washed, stem cut off and quartered
2 tablespoons hot honey or balsamic glaze or good balsamic vinegar

Instructions

Slice Crostini

Pre-heat oven to 350°F. With a serrated knife, slice the baguette into ½" wide pieces on the diagonal. Place slices on a rimmed baking sheet covered with parchment or aluminum foil.
Note - If you are making cfostini from gluten-free bread, cut them now.

Prep

Slice Prosciutto lengthwise into into halves. fold or ribbon each piece to fit onto a crostini.

Bake Crostini

Lightly brush the baguette slices with olive oil. Bake for 6–8 minutes, until lightly golden. The crostini will not feel fully crisp when they first come out of the oven, but they will crisp as they cool.
To make them ahead, cool completely and store in an airtight container or zip-style bag at room temperature until ready to assemble.
Assemble Crostini
Spread each crostini with softened goat cheese. Top with a folded ribbon of prosciutto and one fig quarter.
Just before serving, drizzle with hot honey, balsamic glaze, or a small amount of good-quality balsamic vinegar.

Notes

For more ideas on how to top goat cheese crostini, please see the chart of seasonal ideas in the post.

If fresh figs are out of season, used dried figs or fig jam.

Nutrition