Wednesday, August 18, 2010

Crostini with Proscuitto, Figs, and Mint

Since it's just hubs and I around here, it's not always necessary to go all out every night at dinner.  Sometimes we've either had a late lunch and just aren't that hungry or a really busy day and just want something easy.  We'll pop the cork on a bottle of vino and set out some low fuss munchies.  Some sort of crostini is usually makes an's filling and delicious. 

And this combination of fresh figs, proscuitto, mint and balsamic was simply amazing.  I've made a few different combinations of fig and proscuitto appetizers, but this one is my new favorite.  At first I was a little wary of the mint, but it's what really put it over the top for me.  That little hint of freshness paired with the saltiness of the proscuitto and the tangy balsamic was perfect.

I served this with a grilled flank steak but these would be a great starter for your next cocktail party or wonderful served with a simple tossed salad for a light summer dinner.  So get yourself some fresh figs before they're gone for the summer and make this!

Crostini with Proscuitto, Figs, and Mint
Adapted from Jamie's Italy by Jamie Oliver

1 loaf sourdough baguette, sliced into 1/2" thick slices on the diagonal (could also use ciabatta)
1 large clove garlic, peeled and cut in half
Good quality extra virgin olive oil

6 large ripe figs
12 slices (very thin) of proscuitto
small bunch of fresh mint, chopped
Extra Virgin olive oil
Balsamic vinegar
freshly ground black pepper

Brush bread slices with a little olive oil, sprinkle with salt and grill.  While they're still hot, rub them gently with the cut side of the garlic.

Cut the stems off the figs and quarter them lengthwise.  Drape a piece of proscuitto over each slice of crostini and set the fig slices on top of the proscuitto.  Sprinkle with some of the mint and serve drizzled with a little extra virgin olive oil and a few drops of bansamic vinegar and some freshly ground pepper.

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