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Fig, Goat Cheese + Prosciutto Crostini

Updated: Jul 11, 2022

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This is hardly a recipe. It more of an idea. I love crostini because they can be easy to throw together with minimal ingredients and minimal cooking, but they make for a hearty appetizer that also looks beautiful. Bread, cheese, other toppings... what's not to love?

I don't have much to say on this "recipe" because it's so simple and it's just something I threw together once for a party years ago. I think I was inspired by a fancy flatbread I had somewhere and I really liked the combination of the tangy goat cheese, the sweet fig jam and the salty prosciutto. They all just work together for a perfect medley of flavors in one bite. If you aren't a fan of fig or you can find fig jam/spread, then blackberry, strawberry or raspberry would also work really well with this. You can even leave off the prosciutto and still have something great.

The possibilities for crostini are endless. Your imagination is your limit. I have a few other "recipes" in mind I will post in the future. But for now, give this one a try and enjoy this ever so simple but always tasty appetizer.

Fig, Goat Cheese + Prosciutto Crostini
(Makes ~ as many as you want)
Fig Goat Cheese and Prosciutto Crostini
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(see recipe notes for explanation of ingredient amounts)

  • 4 oz. log of plain goat cheese

  • 1 jar of fig jam or fig spread

  • Thinly sliced prosciutto

  • 1 baguette cut into 1/4" slices

  • Olive oil


  1. Heat oven to 400°. Lay your baguette slices in a single layer on a sheet tray. Drizzle each piece with olive oil and sprinkle with a little kosher salt and pepper. Bake for 7-10 minutes until the bread is starting to turn lightly golden brown.

  2. Divvy out ~1 tsp. of goat cheese onto each crostini. Gently spread the cheese with the back of a spoon or off-set spatula. It does not need to cover the entire crostini.

  3. Dollop ~1/2 tsp. of fig jam on top of goat cheese, gently spreading it as well.

  4. Top each crostini with a piece of "bundled" or folded" prosciutto (see photo), ~1/4-1/3 of a slice, depending on the size of the prosciutto slices.

*Recipe notes + Variations*

This recipe is great because whether you want to make 4 or you want to make 40, it's easy no matter what.

Each crostini will need about 1 tsp. of goat cheese and 1/2 tsp. of fig jam. Depending on your taste and the size of your crostini, you may want more or less. One 4 oz. log of goat cheese would get you quite a few finished crostini-- 20-25 I would guess.

I prefer the log goat cheese for this recipe because it is easier to get onto the crostini with less mess than crumbled. But if that's all you have or all you can find, crumbled will work just fine.

Prosciutto usually comes thinly sliced. A little goes a long way with these. You can count on using about 1 slice for 3 crostini, maybe even 4.

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