Valley Fig Growers

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

Makes 36 crostini


  • 3 ounces prosciutto (about 5 slices)
  • One slender 10-ounce sourdough baguette (about 2” diameter), cut into ½” rounds
  • 6 tablespoons unsalted butter
  • ¾ cup Orchard Choice Balsamic Pepper California Fig Spread
  • ½ cup (packed) baby arugula
  • 1/3 cup unsalted pistachios (in pieces, or rough-chopped)
  • Coarse salt
  • A dribble of thick balsamic and/or sprinkle of cracked black pepper, for finishing (optional)


  1. 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.
  2. 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.
  3. 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.
  4. 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. Opt for Orchard Choice Balsamic Pepper California Fig Spread or plump California Dried Figs (halved and presented seeds-up) make a fine substitute. Recipe created for Valley Fig Growers by Cheryl Sternman Rule.

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!