This recipe is easily assembled as guests arrive. Bake crostini up to an hour ahead and place on a plate. Allow the goat cheese to warm up for easier spreading and then top with a thin ribbon of Prosciutto, fresh fig quarters and drizzle with Balsamic syrup (homemade or purchased). Recipe halves easily.
Keyword crostini, fig, goat cheese, prosciutto
Prep Time 1hour10minutes
Cook Time 10minutes
Total Time 1hour20minutes
Servings 62 per person
Homemade Balsamic Syrup (makes extra, or or use purchased)
1tablespoonlight brown sugar
1/2baguette, sourdough or whole wheatneed 12 slices
6ouncesGoat cheeseat room temperature
6ouncesthinly sliced Prosciuttosliced into long thin ribbons
4fresh figswashed, stem cut off and quartered
If making the Balsamic syrup, do that first, even days ahead. It keeps forever stored in the pantry in a little squeeze bottle. Always good to have on hand.
Add Balsamic vinegar to a small saucepan (2 quart), pour and bring to just a boil. Immediately turn the heat down to a low simmer. Add the brown sugar, stir and cook down until reduced by about half. Syrup will thicken as it cools. When cool, place in a plastic squeeze bottle and store in the pantry.
With a serrated knife, thinly sliced the baguette on an angle about 1/3” thick to get 18 slices. Place on a rimmed baking sheet covered with foil. Pre-heat oven to 325 degrees.
While oven is heating melt butter and olive oil in the microwave 30-45 seconds over medium power covered with plastic film. When melted, stir in granulated garlic. When oven is ready, lightly bush oil-butter-garlic blend onto crostini with a pastry brush. Bake crostini 10-12 minutes on the middle oven rack, or until just golden. They will crisp up as they cool. Place on a plate or platter to serve.
Spread crostini with a little soft goat cheese, top with a ribbon of Prosciutto, top with a fig quarter. Right before serving drizzle with Balsamic syrup or Balsamic vinegar.
This recipe is hard to calculate correctly for nutritional values because the Balsamic syrup makes extra and you may not use the entire baguette (depends on size).