Figs are in season right now and you have about a month more to enjoy their deliciousness! I love figs, I grew up with a fig tree in my yard and I remember picking them off as a kid when they were ripe, yummmmm… I can still eat them all by their lonesome but here I have paired them with some of my favorite flavors for a yummy bite (or two).
Fig Prosciutto Goat Cheese Crostini
makes about 12-16 slices
6-8 Figs thinly sliced- each fig makes 4-5 thin slices
Mini Baguette sliced
8 ounces Goat Cheese (room temperature*)
4-5 slices of Prosciutto- each slice cut into 3 sections
3-4 sprigs of Thyme
Black Pepper to taste
Honey to taste
*Room temperature goat cheese is much easier to spread!
Spread goat cheese onto each baguette slice (a healthy amount 😉 Sprinkle a couple thyme leaves on top and black pepper to taste.
Layer a thin slice of prosciutto on top of the goat cheese. Put 2-3 slices of the fig on top of the prosciutto layer.
Add all completed crostini to an aluminum foil lined baking sheet.
Drizzle honey** on top of all crostini.
Broil for 1:30 seconds, watch the time carefully- it can burn easily! Heat varies on your oven, so keep an eye on your first batch (or better yet do a sample size of 4 to get time!)
**I am intolerant to honey (it can make my throat swell if I have too much) but I still love honey & figs, so I use very little honey.
The sweetness of the honey cuts the saltiness of the prosciutto, depending on your taste buds, go with more honey for sweetness, less if you want a little more saltiness.
Broiling them perfectly crisps the baguette, prosciutto and caramelizes the honey on top of the fig. It is most tasty when eaten warm!