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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, warmedMethod
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.