These little morsels are my go-to when I need something that tastes and looks fab while taking no time at all to whip up. Its such a great combo with the sweetness of fresh figs, saltiness of the prosciutto and the creaminess of soft goats cheese all topped off with fresh thyme, honey and caramelised balsamic vinegar. Yum!
Figs are coming into season in New Zealand and Australia so there is no better time to try this recipe as an appetizer or simply an afternoon snack. The crostini can also be made using slices of a french baguette to make smaller bite sized pieces that make an easy finger food when entertaining.
- 4 slices ciabatta bread (about 1 cm thick)
- 80g soft goats cheese
- 4 slices prosciutto
- 1 fresh fig (or 8 dried figs)
- 8 sprigs fresh thyme
- 1 tbsp runny honey
- 1 tbsp caramelised balsamic vinegar
- Grill or toast the slices of ciabatta to your liking.
- While the bread is still hot spread with the goats cheese and top with the prosciutto slices.
- Cut the fig into quarters then each quarter into 3 pieces and place 3 pieces on each crostini.
- Sprinkle with the fresh thyme, drizzle with the honey and balsamic vinegar and serve.