Fig, prosciutto and marscapone crostini

Fig, prosciutto, and mascarpone crostini

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.



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