This Gorgonzola, Prosciutto and Fig Crostini recipe was a collaboration with my bestie Kristen. She pretty much came up with the whole idea after buying a basket of figs at the Farmer’s Park Market on Sunday. Besides Fig Newton’s, I had never tasted a fig before Sunday. They are soft with an edible skin similar to a nectarine or a plum but they don’t have a stone seed in the center. The fig itself doesn’t look too pretty with colors varying from brown to green and sometimes even purple. When you cut it open though, it’s a pretty pink color. The ones we used for this gorgonzola, prosciutto and fig crostini were mildly sweet but you can find some that are very sweet.
Figs are one of the oldest known fruits ever recorded. You can find mention of them in the Bible (Adam and Eve covered themselves with fig leaves) and even ancient Greek mythology. They are also one of the healthiest foods in the world, rich in calcium, fiber and a list of other vitamins and minerals that our bodies need. I’m kind of fascinated by figs now, can’t you tell?
Okay, so back to Kristen’s gorgonzola, prosciutto and fig crostini…. When she first told me this idea I kind of side-eyed her a little. Salty, sweet, peppery, cheesey just didn’t seem like a great combination to me. We went ahead and tried them and couldn’t stop eating them! The combinations of all these flavors really worked out. They complimented each other perfectly and no single flavor overpowered the others. Not to mention, the colors are beautiful! Putting them together was incredibly easy. Who knew piling food on top of each other would yield such a gorgeous presentation? I’m so glad we were able to make these together and I can’t wait to collaborate with her on more recipes.
If you aren’t a fan of gorgonzola you can substitute with goat cheese, feta or any other cheese you like. Enjoy!
- 1 long, thin baguette roll
- 3/4 cup gorgonzola (we bought the crumbled kind)
- 3-5 oz package prosciutto
- 2 cups arugula
- 6-8 figs, thinly sliced
- olive oil
- sea salt & pepper
- Slice baguette into 1/2 inch slices at an angle. Brush both sides with olive oil, season lightly with sea salt and pepper and place on a foil lined baking sheet. Place under the broiler for a few minutes until nice and toasty and crisp.
- Spread a thin layer of gorgonzola on each piece of toast. We bought a package of crumbled gorgonzola and heated it in the microwave for about 7 seconds until it was easier to spread.
- Place a piece of prosciutto on top of the cheese folding if necessary to fit on toast (our prosciutto was about 6-7 inches long so we cut each piece in half).
- Place a couple sprigs of arugula on top of meat. Top with a slice of fig and serve.
- If you aren't into gorgonzola cheese, you can use goat cheese or feta.