Crostini with California Fig Spread, Crispy Prosciutto & Brown Butter Pistachios

annelieszAppetizers, RecipesLeave a Comment

Crispy prosciutto and fig crostini on a white plate

For an easy appetizer, try this fig prosciutto crostini with brown butter pistachios. Find more easy appetizers below and tips for how to make this fig and prosciutto starter.

White plate full of fig prosciutto crostini


Sun-Maid and Orchard Choice Dried Figs are the right option for making a pot of jam. Mission Figs bring more of a deeply familiar fig flavor and dark hue, whereas Golden Figs are tangy, delicately sweet and nutty. This is our go-to method for making a Quick Jam with Dried Figs, perfect for spreading on the Fig Prosciutto Crostini.


Prosciutto can be crisped in several ways. The tactic used in this appetizer is to bake in the oven over moderately high heat until crisp. Make sure to not overlap the prosciutto, otherwise it will steam and not crisp up. You will need to flip the prosciutto halfway through the cooking time to evenly cook both sides. Then, you transfer the prosciutto onto a paper towel-lined plate. Once cool, you’ll break the prosciutto into pieces.


Brown the butter in a small saucepan until foamy and set over low heat. A few things to look for here: the heat gets turned down to low and you’ll stir the butter with a heatproof spatula until the aroma is deeply nutty and the color of the butter is nut-brown. Pour off all but 2 teaspoons of brown butter from the skillet into a small bowl. Toast the pistachios in the skillet until aromatic.

Side view of grey plate with fig prosciutto crostini on top


Thinly slice the bread into rounds. Brush each with a thin sheen of brown butter. Broil the toast on the upper oven rack, until the edges are golden and the butter bubbles.

Assemble the Fig and Prosciutto Starters

For the Fig Prosciutto Crostini: spread on Fig Jam. Top with a piece of crispy prosciutto and arugula. Sprinkle pistachios on all of the crostini and drizzle a bit of thick balsamic or crack black pepper over the tops.

White plate with fig prosciutto crostini on them and a hand picking one up

More Easy Appetizers

The fig and prosciutto starter is only one easy appetizer that features figs. Here are more ideas to consider for your next party or to serve with wine.

Crispy Prosciutto Fig Crostini with Brown Butter Pistachios

Fig Prosciutto Crostini is the easy appetizer you need. Brown butter pistachios finish the fig and prosciutto starter.
Grey plate with fig prosciutto crostini on top
Servings 36 pieces


  • 3 ounces prosciutto about 5 slices
  • 1 baguette 10 ounce, 2" diameter, cut into 1/2" rounds
  • 6 tbsp unsalted butter
  • 3/4 cup Quick Mission Fig Jam
  • 1/3 cup baby arugula packed
  • 1/3 cup unsalted pistachios (in pieces or rough-chopped)
  • coarse salt
  • dribble of thick balsamic or sprinkle of black pepper, optional


  • Crisp the prosciutto: Place one oven rack in the center position and a second rack 5” to 6” from the broiler element. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment. Lay the prosciutto slices on the parchment without overlapping. Bake for 15 minutes, turning once with tongs halfway through. Transfer to a paper towel. (Toss the parchment and set the baking sheet aside.) When cool, break the prosciutto into 36 pieces.
  • Meanwhile, brown the butter: Melt the butter in a small saucepan over medium heat until foamy. Reduce the heat as low as possible. Cook slowly, swirling the saucepan often and stirring occasionally with a heatproof spatula, until the butter solids turn nut-brown and give off a deep scent, 5 to 10 minutes. Transfer to a small bowl.
  • Prep the bread: Set the bread rounds on the unlined baking sheet. Brush the tops with a thin sheen of brown butter. Broil on the upper oven rack, watching carefully, until the edges are golden and the butter bubbles, 90 seconds to 2 minutes.
  • Compose the crostini: Spread 1 teaspoon fig spread on each crostini. Top with a piece of crispy prosciutto and an arugula leaf. Return 2 teaspoons of brown butter to the saucepan and warm the pistachios through with a big pinch of salt. Divide nuts among the crostini. Garnish, if desired, with a thin drizzle of thick balsamic and/or some cracked black pepper.


Passed as an hors d’oeuvre alongside hunks of Pecorino or Manchego, these party-ready toasts deliver multiple textures and flavors in one pretty package.
Use fig jam (or, as pictured on this page, substitute plump Orchard Choice California Dried Figs, halved and presented seeds-up).

Recipe by Cheryl Sternman Rule
Photos by Annelies Z

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Share This Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating