Pair with Sparkling

Fig & Prosciutto Crostini


  • 16 slices of whole grain baguette, cut on a bias
  • ¼ cup fruity olive oil
  • 1 tsp each sea salt and fresh cracked pepper, divided
  • 1 cup plain marscapone cheese
  • 1 Tbsp chopped fresh rosemary
  • 8 ripe figs, halved
  • 8 thin slices prosciutto, halved lengthwise
  • 2 Tbsp wildflower honey, warmed

  • Preheat oven to 375F.
  • Brush baguette slices with olive oil on both sides and arrange in a single layer on a rimmed baking sheet.
  • Sprinkle with half of the sea salt and fresh cracked pepper and bake in oven until golden brown, turning once, about 12 minutes.
  • Meanwhile, in bowl, stir together marscapone cheese, rosemary and remaining salt and pepper.
  • Dollop 1 tbsp of the marscapone mixture onto each slice of warm baguette, wrap each fig with a half slice of the prosciutto and arrange over top of each crostini.
  • Return to the oven until prosciutto starts to crisp, about 5 to 7 minutes.
  • Drizzle each with warm honey and serve hot.
  • Serves 8.



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