Appetizer: Italy – Crostini con prosciutto, caprino e confettura di fichi (Toasted small bread slices topped with prosciutto, goat cheese and fig jam)

Serving Size: 8

Approximate Time

Prep 10 min

Cook 10 min

Additional 5 min

Total 20 min

Ingredients

- 1 baguette, sliced into approx. 24 slices, approx. 12 oz (340 g)
- 3 tbsp (45 ml) extra-virgin olive oil
- 6 oz (170 g) caprino (fresh goat cheese)
- 1/3 cup (80 ml) fig jam
- 8 slices thinly sliced prosciutto, approx. 0.5 oz (14 g) each, total approx. 4 oz (115 g)
- 2 tbsp (30 ml) honey
- 1 tsp (1 g) fresh thyme leaves
- Freshly ground black pepper to taste

Instructions

1. Preheat oven to 375°F (190°C); brush both sides of baguette slices with 3 tbsp (45 ml) olive oil and arrange on a baking sheet; toast 8–10 minutes until golden and crisp, cooling briefly. Meanwhile, soften 6 oz (170 g) caprino by stirring to a spreadable consistency and warm 1/3 cup (80 ml) fig jam slightly to loosen.
2. Spread a thin layer of caprino on each toasted slice, top with a small spoonful of fig jam, fold 1 slice prosciutto over each crostino (reserve extra for garnish if desired), drizzle with 2 tbsp (30 ml) honey, sprinkle 1 tsp (1 g) thyme and a grind of black pepper; serve immediately.