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Crostini with Gorgonzola, Roasted Fig and Crisped Prosciutto

Crostini with Gorgonzola, Roasted Fig and Crisped Prosciutto
Recipe Date:
August 29, 2017
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Paired with a Dutton Estate Syrah, My Father's Vineyard or Cherry Ridge Vineyard
Ingredients
  • 1/2 sweet French baguette, sliced ΒΌ 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)
Directions

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.