Fig & Prosciutto Crostini

The Perfect Flavour Combo:

Elevate Your Entertaining with Figs:

Appetisers sound fancy and like a lot of hard work, don’t they?

The truth is, they don’t have to be.

Many people settle for grazing boards or platters when entertaining—and while these are undeniably crowd-pleasers, why not surprise your guests with something a little different?

Sure, it might take a little more effort, but the rewards are worth it.

Your guests will notice and appreciate the extra thought and care you put into creating memorable party bites.

Sometimes, it’s those little touches that make all the difference.

Why Figs Deserve a Spot on Your Appetiser Menu

Figs are one of those luxurious ingredients that instantly elevate a dish.

With their velvety texture, subtle sweetness, and stunning appearance, they’re a true show-stopper.

However, they’re often seen as a rare indulgence because they can be quite pricey.

The good news? If you’re on the Sunshine Coast of Australia, you’re in luck!

Around Christmas time, figs become more accessible and affordable—making it the perfect season to showcase this five-star ingredient.

But here’s the secret to entertaining with figs: they need the right pairings to truly shine.

Think of them as the diva of the food world; they’re dazzling but only when surrounded by the perfect supporting cast.

The Perfect Fig Appetiser: Crostini with Whipped Goat Cheese and Prosciutto

If you’re ready to step up your appetiser game, let me introduce you to fig crostini.

These pretty bites are the perfect combination of sweet, salty, creamy, and crunchy and as often is the way, they’re deceptively simple to make.

Nailing your Fig-based Canape

These fig crostini deliver a perfect balance of flavours and textures: the crunch of the bread, the creaminess of the goat cheese, the saltiness of the prosciutto, and the sweetness of the figs and honey.

Why not present the same thing in two ways?

I have used salami, pistachios and balsamic for a change up & serving 2 different presentations keeps it interesting.

More Ways to Enjoy Figs

If you’re inspired to explore more fig-based appetisers, here are a few other ideas to try:

• Fig and Blue Cheese Tartlets: Use mini tart shells, fill them with a mixture of crumbled blue cheese and cream, then top with fresh fig slices and a drizzle of balsamic glaze.
• Fig and Feta Bites: Hollow out fresh figs, fill them with crumbled Persian feta, and sprinkle with chopped pistachios for an easy finger food option.
• Fig Skewers: Thread figs, cubes of aged cheddar, and Rocket (arugula) leaves onto skewers for another quick but elegant option.
• Fig & Blue Cheese Cheesecakes: With a cracker crumb, fresh fig, blue cheese, cream cheese and a touch of honey and topped with pickled baby figs in syrup, this is a decadent savoury cheesecake that deserves your attention.

A Little Extra Effort Goes a Long Way

Yes, stepping away from the usual grazing boards and platters might take a little more work, but it’s an effort your guests will truly appreciate.

By incorporating figs into your appetisers, you’ll create a dining experience that feels luxurious, festive, and unforgettable.

So, next time you’re planning a gathering, why not go the extra mile?

Your guests deserve it, and figs are here to help you deliver an appetiser that’s both impressive and delicious.

Crostini With Whipped Goat Cheese, Fig & Prosciutto

(Serves 12 Prep 30)

You Will Need:

Baguette: Any long crispy roll will do but I have used a French loaf this time round. You could use sliced Panini, Turkish bread, sourdough or Ciabatta too. I tend to use a bread that makes uniform slices and big enough to hold the toppings.

Garlic: I use a fresh clove of garlic halved and rubbed on the bread slices. Whether you do it before toasting or afterwards is up to you. I also add a few cloves into the whipped Goat cheese for depth of flavour.

Goat Cheese: Goat cheese has become increasingly popular over the last few years. It can however, be a little polarising, so it can take a bit of getting used to. It is rich and creamy & when offset with Greek yoghurt & herbs, it is next level luxurious.

Greek Yoghurt: Greek yoghurt has its own tang and can lighten up the Goat cheese. I use a full cream one always.

Garlic Olive oil: A little Olive oil can help bind everything together into a creamy texture. I love Garlic infused Olive oil as I think it adds a beautiful flavour but you could use a plain extra virgin.

Flat Leaf Parsley: You can use a variety of herbs but I think Parsley works well in here and adds freshness & a light green hue to your whipped cheese.

Fresh Dill: I love dill and I know it’s not for everyone but a handful of dill combined with the parsley adds to the dish.

Sea Salt: Season with as much or as little salt as you are accustomed to. I use sea salt flakes. Don’t forget the cheese (including the feta) already has salt in it as does the Prosciutto.

Prosciutto: Prosciutto or Serrano ham work well here. The saltiness from the Prosciutto, balances the other flavours.

Fresh Figs sliced: Try to find firm but ripe figs. Ideally not soft and squishy so that the slices hold together and the inside of the fig is a pink colour, not brown. You need to create even slices across the fig.

Greek Feta: Greek feta is a creamy, crumbly cheese with a distinctive tang and saltiness that complements both sweet and savoury flavours. In this recipe, it serves more for another texture but also enhances the overall flavour profile of the crostini. The salty notes of the feta balance the sweetness of the figs and honey.

Walnuts: Walnuts provide a lovely crunch factor that contrasts beautifully with the creaminess of the goat cheese and the softness of the figs. They have an earthy flavour which is complementary to the sweetness of the honey and the saltiness of the feta. Lightly toasting the walnuts before crushing them will enhance their flavour even further.

Dill: Dill is a delicate herb with a bright, slightly anise-like flavour that brings a touch of freshness to the appetiser. Placing a single small sprig of dill on each crostini not only adds a pop of green but also balances the richness of the goat cheese and the savoury elements of the prosciutto or salami. It’s a subtle but essential finishing touch that ties all the flavours together.

Honey: Honey is the perfect finishing touch for these crostini, adding a luscious sweetness that ties all the flavours together. A light drizzle of honey also brings a beautiful glisten on the surface of the crostini enhancing the presentation making it inviting & mouth-watering.

Extras: If you are changing up your presentation to serve crostini 2 ways, then you will additionally need 6 slices of salami, 6 sprigs of Flatleaf parsley, a couple of Tablespoons Pistachios & Balsamic glaze.

Instructions:

Preparing the Bread:

1. Preheat the oven to 180°C (fan-forced). This ensures even cooking and perfect toasting of the bread.
2. Using a serrated knife, slice a loaf of crusty bread (like a baguette or sourdough) into 12 even slices, approximately 1 cm thick. Aim for uniform slices so they toast evenly.
3. Lightly spray each slice on both sides with olive oil spray to give them a golden, crispy finish.
4. Line a baking tray with baking paper to prevent sticking, and place the bread slices in a single layer, ensuring they don’t overlap.
5. Bake the bread slices for 10 minutes, or until they are lightly golden and crisp. Keep an eye on them, as ovens may vary in heat distribution.
6. Once toasted, remove the tray from the oven and allow the bread slices to cool slightly on the tray.
7. While still warm, rub each slice with the cut side of a peeled garlic clove. This adds a subtle yet aromatic garlic flavour. Set the toasted bread aside.

Making the Whipped Goat Cheese:

1. In a food processor, combine the following ingredients:
   • Goat cheese (softened for easier blending).
   • Garlic cloves.
   • Greek yoghurt.
   • Parsley and dill.
   • Salt to taste.
   • Olive oil.
2. Blend the mixture until it is smooth, creamy, and well combined. Scrape down the sides of the processor bowl as needed to ensure even blending. Taste and adjust seasoning if necessary.

Assembling the Crostini:

For the first 6 crostini:

1. Take 6 toasted bread slices and spread a generous dollop of the whipped goat cheese mixture on each one. Use a spoon or piping bag for a neat presentation.
2. Slice 2 fresh figs into thin, even rounds, starting at the base of each fig. Place 2 fig slices on top of the goat cheese for each crostini.
3. Take 6 slices of prosciutto and fold each slice in half lengthways. Starting at one end, loosely roll the folded prosciutto to create a rose shape. Place one prosciutto rose on each crostini, nestled beside the fig slices.
4. Crumble feta cheese over the top of each crostini for added creaminess and tang.
5. Sprinkle a small handful of crushed walnuts over the figs and prosciutto for a satisfying crunch.
6. In a small bowl, mix 1 tablespoon of honey with 1 teaspoon of water to slightly thin it out. Drizzle a small amount of the honey mixture over each crostini to enhance the sweetness of the figs.
7. Finish by placing a small sprig of dill on top for a pop of colour and fresh flavour.

2nd Crostini Topping

1. Spread a generous dollop of the whipped goat cheese mixture onto each of the remaining 6 toasted crostini. Use the back of a spoon for a smooth, even layer.
2. Take 6 slices of salami and fold each slice into quarters to create a neat, layered appearance. Place one folded slice on top of the goat cheese on each crostini.
3. Cut a fresh fig into sixths and place one fig wedge on each crostini, nestling it against the salami.
4. Sprinkle each crostini with a small amount of crushed pistachios for both crunch and bright colour.
5. Garnish with a fresh parsley leaf for a colour contrast and freshness.
6. Finish by drizzling a little balsamic glaze over each crostini for a tangy-sweet finish.

Serve & enjoy!

Helpful Hints

• If you are toasting your crostini ahead of time, don’t spray them with oil before cooking as they may end up losing their crunch. You can spray them lightly after baking, just before adding garlic rub and toppings.

• These canapes need to be served immediately to avoid them being soggy.

• An alternative way to cook them is fry them in a pan with a small amount of butter or oil until lightly golden but again they are better eaten immediately.

• These are only a couple of ideas for presentation when entertaining with figs.

• The Whipped Goat cheese can be made ahead of time and any excess frozen in an airtight container for use at another time.

Crostini With Whipped Goat Cheese, Fig & Prosciutto

Recipe

(Serves 12 Prep 30Mins)

Ingredients

• 1 Baguette cut into 12 even slices
• 1 Garlic clove halved
• 110g Goat Cheese
• 2 heaped Tbsp Greek Yoghurt
• 3 cloves garlic
• ¼ cup Garlic Olive oil
• ½ cup Flat-Leaf Parsley
• ¼ cup Fresh Dill
• 1 tsp Sea Salt
• 100g Prosciutto
• 50g Greek Feta
• 2 Fresh Figs sliced
• 2 Tbsp Walnuts roughly crushed
• 1 Tbsp Honey mixed with 1 tsp water
• 6 sprigs of Dill (garnish)

2nd topping

• 6 slices Garlic Salami
• 1 Fresh Fig cut into six wedges
• 2 Tbsp Pistachios crushed
• 6 Flat-leaf Parsley leaves
• Balsamic Glaze

Method

1. Preheat the oven to 180°C (fan-forced). Slice a crusty loaf (baguette or sourdough) into 12 even 1 cm slices. Lightly spray both sides with olive oil and arrange in a single layer on a baking tray lined with baking paper.**
2. Bake for 10 minutes, or until golden and crisp. Cool slightly, then rub each slice with the cut side of a garlic clove for added flavour. Set aside.
3. In a food processor, combine the Goat cheese, garlic cloves, yoghurt, parsley, dill, Salt & olive oil.
4. Blend the mixture until it is smooth, creamy, and well combined. Scrape down the sides of the processor bowl as needed to ensure even blending. Taste and adjust seasoning if necessary.
5. Spread a dollop of whipped goat cheese on all 12 toasted bread slices. 
6. Top 6 crostini with 2 fig slices and a prosciutto rose (fold and roll 6 prosciutto slices lengthways). 
7. Sprinkle each crostini with crumbled feta and crushed walnuts. 
8. Drizzle with a honey-water mix (1 tbsp honey + 1 tsp water) 
9. Garnish with a sprig of dill.
10. On the remaining 6 Crostini, fold salami slices into 4 and place one on each toast.
11. Add a fig wedge.
12. Sprinkle with crushed pistachios.
13. Garnish with 1 parsley leaf.
14. Lastly, drizzle balsamic glaze over each crostini.

**If you are baking the crostini ahead of time, don’t spray with oil to avoid soggy bread later.

Wine Suggestions:

A few options for wine when entertaining with figs.

Sauvignon Blanc – A crisp, herbaceous Sauvignon Blanc (from Sancerre or Marlborough) will enhance the freshness of the parsley, dill, and goat cheese while balancing the richness of the prosciutto.

Chenin Blanc (Dry or Off-Dry) – A Loire Valley or South African Chenin Blanc will bring bright acidity and subtle honeyed notes that complement the figs, walnuts, and honey.

Assyrtiko – A Greek Assyrtiko has minerality and citrus notes that work well with feta and goat cheese while cutting through the garlic olive oil’s richness.

Provençal Rosé – A dry, light-bodied rosé with notes of red berries and citrus will balance the saltiness of the prosciutto and feta while complementing the sweetness of the figs and honey.

Pinot Noir – A light-bodied Pinot Noir has red fruit notes and earthy undertones that enhance the figs, goat cheese, and walnuts without overpowering the delicate herbs.

Gamay (Beaujolais Villages or Cru Beaujolais) – A juicy, vibrant Gamay offers fresh acidity and soft tannins, making it a great match for prosciutto, goat cheese, and figs.