My mouth waters just thinking about this Brie, Fig, and Prosciutto Crostini. Inspired by a charcuterie, the wonderful flavors of this crostini will delight you and your guests, whether you’re hosting a large gathering or an intimate dinner.
If you’re searching for an appetizer that will wow your friends and family, this Brie, Fig, and Prosciutto Crostini is it. The sweet fig and salty prosciutto against the smooth brie are a heady combination.
As I’ve shared, a crostini is a tiny, open-faced sandwich that’s layered with ingredients such as meats, cheese, fruit, veggies, and spreads. If you ever need a beautiful, flavor-packed, all-occasion appetizer, look no further than a crostini.
To make this Brie, Fig, and Prosciutto Crostini, first I sliced a baguette on the diagonal and toasted the slices until they were just beginning to brown.
Once the toasted bread was cool, I spread it with a bit of fig jam for a touch of sweetness. Up next, was a slice of creamy brie followed by thinly sliced prosciutto.
I finished things off by topping the Brie, Fig, and Prosciutto Crostini with a few leaves of peppery arugula tossed lightly with olive oil and salt and pepper. Bellissimo!
Don’t these Brie, Fig, and Prosciutto Crostini look delicious? (I promise they taste as wonderful as they look.)
I love cheese and enjoy delighting others with classic and unexpected flavor combinations.
Here are a few more crostini varieties for you to try:
Enjoy every delectable bite of crostini goodness!
- 1 baguette
- 1/4 cup extra virgin olive oil
- Salt and pepper
- 8 ounces Brie
- 4 ounces prosciutto thinly sliced
- 1/2 cup fig jam
- 2 cups baby arugula
- 1 tablespoon extra virgin olive oil
- Salt and pepper
Begin by diagonally slicing the baguette. Then, place the slices in a single layer on a baking sheet. Brush them with olive oil and sprinkle with salt and pepper. Place the baking sheet on the top rack of your oven and broil the bread 4-5 minutes until it is golden brown. Set aside to cool.
In a small bowl, gently toss together the arugula, olive oil, and a little salt and pepper.
Begin by spreading the toast with fig jam. Top with a slice of brie and prosciutto. Finish it off with a few pieces of arugula.