Prosciutto-fig crostini

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4 Servings

Prosciutto-fig crostini

Prosciutto-fig crostinis with pimmosas

Instant Party! Toast lazy days with modern crostini sandwiches and a cocktail-hour take on our favourite brunch sipper.


  • 250 g demi baguette
  • 1/2 cup extra-smooth ricotta
  • 1/4 cup fig jam
  • 5 slices prosciutto
  • butter


  • SLICE demi-baguette into 36 1/2 in.-thick slices.
  • SPREAD ricotta on half the slices. Spread fig jam on remaining slices. Cut each prosciutto slice into 4 pieces. Layer prosciutto over ricotta. Sandwich with fig-jam slices. Brush both sides of sandwiches with butter.
  • HEAT a grill pan over medium. Grill, in 2 batches, until bread is toasted and dark grill marks appear, pressing down gently with a spatula, 2 to 3 min per side. Serve warm.

Kitchen tip: Serve alongside sparkling pimmosas.