Crostini with Gorgonzola, Roasted Fig and Crisped Prosciutto
- 1/2 sweet French baguette, sliced ¼ inch thick
- 3/4 cup olive oil, divided
- 3 ozs thin sliced prosciutto
- 2 cups fresh figs, stemmed and quartered
- 1 tsp aged balsamic
- Kosher salt and fresh ground pepper
- 4 ozs gorgonzola, Valley Ford if you find it (rind trimmed if necessary)
- 1-2 ounces cream cheese (optional)
Pre-heat oven to 350 degrees. Arrange the baguette slices on cooling rack placed inside a sheet pan. Using a pastry brush, coat both sides of the baguette slices with olive oil. Bake until crisp on both sides and starting to color, about 15-20 minutes. Remove and cool before storing airtight for up to a week.
Also on a cooling rack placed inside a sheet pan, arrange the thin slices of prosciutto (not overlapping) and bake until shrunken and crisp when tapped, about 15-20 minutes. Cool and stack on a paper towel. Carefully wrap with paper towel to fully enclose, and crush with your hands into little bits. Carefully unwrap and store refrigerated in a covered container up to a week.
Increase oven heat to 400 degrees. In a medium bowl, whisk the balsamic into 2 tablespoons olive oil. Add fig quarters and stir to coat. Arrange cut side up on a foil lined sheet pan. Sprinkle with a little salt and pepper. Roast until softened and edges are starting to caramelize, about 10 minutes. Remove and cool before storing refrigerated in a covered container up to 5 days.
To serve, bring refrigerated components to room temperature. Gorgonzola can be cut with a little cream cheese (pulse in processor) to make it easier to spread if desired. Spread cheese on crostinis and top with fig and prosciutto bits.