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Fresh figs are spectacular. Many out-of-state guests at Relish have never tasted fresh figs so it's always a treat to incorporate them into an event and watch their reactions. This crostini is a fun way to feature fresh, ripe figs and the combination of the salty, crispy proscuitto, sweet figs & honey, and peppery arugula is perfect.

Crostini with Fresh Figs, Crispy Prosciutto, Honey & Arugula
Chef Tracey Shepos

Serves 6

4 slices         prosciutto (preferably imported)
2                 fresh figs, quartered
1 Tbsp          honey
1 handful      arugula
                   Crostini bread (recipe below)

To crisp the prosciutto, heat the oven to 400°F.  Arrange the prosciutto slices on a parchment lined baking sheet and place in the over for 5-10 minutes until roasted (like bacon). Let cool (will get more crispy when cool) and gently break up into desired sized pieces.

Top each crostini with a pinch of arugula, a piece of fig and a piece of prosciutto. Drizzle with honey and serve.

Crostini (makes about 20 pieces)
1                      baguette
3 Tbsp               olive oil
                        kosher salt and fresh cracked pepper

Preheat oven to 350°F.

Slice baguette ½-inch thick on a bias.  

Arrange in a single layer on a sheet tray lined with parchment. Brush with olive oil and sprinkle with salt & pepper. 

Bake for 3-5 minutes or until brown at the edges. You can toast to you desired doneness--we like the crostini slightly chewy in the center. 

Let cool. Once completely cool, keep in an airtight container for up to 24 hours until ready to use. Do not refrigerate.

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Relish Culinary School P.O. Box 933 Healdsburg, CA  95448 707.431.9999 toll free 877.759.1004  fax 707.431.8446
Copyright 2006 Relish Culinary School. All rights reserved.