This recipe for Mozzarella, Prosciutto & Fig Crostini is a simple yet flavourful option that works perfectly as a sharing platter before a dinner party. The combination of creamy buffalo mozzarella, salty prosciutto, and sweet figs creates a balanced bite that’s sure to please your guests.
The base of the crostini is sourdough bread, toasted to a golden crisp with a drizzle of olive oil. The bread is then spread with sun-dried tomato pesto, which adds a deep, rich flavour that complements the other ingredients. Torn pieces of mozzarella provide a soft, creamy texture, while the prosciutto adds a savoury note. Slices of ripe figs bring a natural sweetness that pairs beautifully with the salty prosciutto.
Once assembled, the crostini are baked just long enough to warm the cheese and crisp the prosciutto slightly. The final touch is a drizzle of honey and balsamic vinegar, which adds a hint of sweetness and acidity, pulling all the flavours together. A sprinkle of fresh basil and dried chilli flakes adds a bit of freshness and a slight kick to the dish.
This recipe doesn’t require much time or effort, making it ideal for when you’re preparing multiple dishes for a dinner party. It’s a straightforward process: toast the bread, add the toppings, and bake. The result is a delicious and visually appealing starter that can be served immediately and shared among your guests. This crostini is a great way to start a meal, offering a variety of textures and flavours in each bite.
Mozzarella, Prosciutto & Fig Crostini
Ingredients
- 4 slices sourdough bread, cut about 1 cm thick
- 4 tbsp extra virgin olive oil, divided
- 2 tbsp sun-dried tomato pesto
- 1 (125g) ball of buffalo mozzarella, drained and torn into pieces
- 4 slices prosciutto
- 3 ripe figs, sliced
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- Fresh basil leaves, for garnish
- Dried chili flakes, for garnish
- Chopped hazelnuts, to serve
Directions
- Preheat your oven to 200°C.
- Brush both sides of the sourdough slices with 3 tablespoons of olive oil and place them on a large baking sheet. Grill for 1–2 minutes, or until golden brown.
- Spread the sun-dried tomato pesto evenly over each toasted bread slice. Top with torn mozzarella pieces, followed by prosciutto slices, and then the fig slices.
- In a small bowl, mix the honey, balsamic vinegar, and the remaining 1 tablespoon of olive oil. Drizzle this mixture over the top of each crostini.
- Bake the crostini in the preheated oven for 8–10 minutes, or until the mozzarella starts to soften and the prosciutto begins to crisp.
- Remove from the oven and arrange the crostini on a serving platter. Garnish with fresh basil leaves and a sprinkle of dried chili flakes and chopped hazelnuts. Drizzle with additional honey and balsamic vinegar if desired, then serve immediately.
