AliLarter.com

August 19, 2016

Fig, prosciutto, and mascarpone crostini

Serves 12

1 baguette, cut on slight diagonal into 24 slices
¼ cup extra-virgin olive oil
6 ripe fresh figs, stemmed, each cut crosswise into 6 slices
8 ounces thinly sliced prosciutto
¾ cup mascarpone cheese (about 6 ounces]
Balsamic syrup, for drizzling
Freshly cracked black pepper
1 cup balsamic vinegar
1 tablespoon brown sugar

 

Preheat the oven to 425 F. Arrange the baguette slices in a single layer on a large baking sheet. Brush the baguette slices lightly with olive oil. Bake until the slices are lightly golden brown, about 10 min­utes. Remove from the oven and let the crostini cool to room tem­perature on the baking sheet.

Spread the mascarpone cheese over the crostini, dividing equally. Top each with a lightly folded slice of prosciutto, then a fig slice. Drizzle each generously with balsamic syrup and sprinkle lightly with cracked pepper and serve immediately.


To make the balsamic syrup:

Combine vinegar and sugar in a small saucepan, bring to a boil over medium heat. Stir occasionally for 5 minutes or until it’s thick enough to coat the back of a spoon.