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Grey plate with fig prosciutto crostini on top
Print Recipe

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.
Course: Appetizer, Cheese Plates
Keyword: Fig and Prosciutto Starter, Fig Prosciutto Crostini
Servings: 36 pieces
Calories: 52kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

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

Nutrition

Calories: 52kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 59mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.3mg