Fig and Prosciutto Crostini with Goat Cheese and Balsamic Glaze

Steps

1. Step 1

   Heat the oven to 400°F. Arrange the baguette slices in a single layer on a large baking sheet and brush the tops with the olive oil.

   5 min · 400°F

   • 1 baguette
   • 3 tbsp olive oil
2. Step 2

   Bake until the toasts are golden at the edges and crisp but not hard, 8 to 10 minutes. Set aside to cool completely.

   10 min, hands-off · 400°F

3. Step 3

   While the toasts bake, put the balsamic vinegar and honey in a small saucepan and bring to a simmer over medium heat. Cook, swirling now and then, until reduced to a syrup that coats the back of a spoon, 6 to 8 minutes; you should have about 3 tablespoons. Pour into a small bowl to cool — it thickens more as it sits. Watch it closely at the end so it doesn't scorch.

   8 min

   • 1/2 cup balsamic vinegar
   • 1 tsp honey
4. Step 4

   In a bowl, mash the goat cheese with the heavy cream and a few grinds of black pepper until smooth and spreadable, adding a splash more cream if it's stiff.

   3 min

   • 8 oz soft goat cheese
   • 2 tbsp heavy cream or milk
   • black pepper
5. Step 5

   Spread a generous spoonful of the goat cheese on each cooled toast. Top with 2 or 3 fig wedges, then drape a ruffled ribbon of prosciutto over the top.

   10 min

   • 8 oz fresh figs (about 8)
   • 4 oz thinly sliced prosciutto
6. Step 6

   Arrange on a platter, drizzle with the balsamic glaze, and finish with torn basil, a pinch of flaky salt and a little black pepper. Serve within an hour so the toasts stay crisp.

   2 min

   • 1/4 cup fresh basil leaves
   • flaky sea salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026