Roasted Fig & Prosciutto Crostini | Ruffino Italian Wines

You must be of legal drinking age in your country to enter this site.
Please enter your date of birth below and press "Enter".

Le pagine seguenti contengono informazioni sulle bevande alcoliche, pertanto ti chiediamo di confermare la tua età. Seleziona il tuo Paese e premi "Successiva"

Are you years or older?

We support the Century Council's fight against underage drinking and drunk driving. To learn more, visit their website.

Please enjoy our wines responsibly. © 2018 Ruffino Import Company, Rutherford, CA

Our Privacy Policy and Terms & Conditions have changed. By using this website, you agree to the Privacy Policy and Terms and Conditions of use.

Roasted Fig & Prosciutto Crostini

Roasted Fig & Prosciutto Crostini

Pair with Ruffino Lumina Pinot Grigio
Where to Buy
Instructions

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

Method

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.