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.
