Sides & Snacks Meat & Game

Mozzarella, Prosciutto & Fig Crostini

Toasted sourdough topped with sun-dried tomato pesto, creamy mozzarella, salty prosciutto, sweet figs, and a honey balsamic drizzle. An elegant sharing starter.

4.7 (17 reviews)
By Ricky Robinson Updated September 10, 2024

This recipe for Mozzarella, Prosciutto & Fig Crostini is a simple yet flavourful option that works perfectly as a sharing platter before a dinner party. The combination of creamy buffalo mozzarella, salty prosciutto, and sweet figs creates a balanced bite that sits somewhere between fancy and fuss-free. You don't need to be fancy about it, though the result looks impressive enough for guests.

The base is sourdough bread, toasted until golden with a drizzle of olive oil. It's then spread with sun-dried tomato pesto, which adds a deep, rich flavour without being overpowering. Torn pieces of mozzarella provide a soft, creamy texture, while the prosciutto brings a proper savoury note. Slices of ripe figs add natural sweetness that pairs beautifully with the salty prosciutto.

The mix of sweet figs, salty prosciutto, and creamy mozzarella is one of those combinations that just works every time.
Mozzarella, Prosciutto & Fig Crostini recipe image
Mozzarella, Prosciutto & Fig Crostini

Once assembled, the crostini are baked just long enough to warm the cheese and crisp the prosciutto slightly. The final touch is a drizzle of honey and balsamic vinegar, which adds sweetness and acidity, pulling all the flavours together. Fresh basil and dried chilli flakes give a bit of freshness and a slight kick to finish it off.

This recipe doesn't require much time or effort, making it ideal for when you're preparing multiple dishes for a dinner party. It's a straightforward process: toast the bread, add the toppings, and bake. The result is a delicious and visually appealing starter that can be served immediately and shared among your guests. Each bite offers a variety of textures and flavours, from the crisp sourdough base to the creamy mozzarella and sweet figs. The chopped hazelnuts add a final crunch that rounds everything out nicely. This crostini is good for when you've got a crowd to feed and want something that looks good on the table without a lot of fuss.

Mozzarella, Prosciutto & Fig Crostini

Figs Mozzarella Prosciutto
Total Time 20 min
Servings 4 servings
Calories 380 cal
Protein 16g

Ingredients

Equipment Needed

  • Small Bowl
  • Oven
  • Baking Sheet

Instructions

  1. 1
    Preheat your oven to 200°C.
  2. 2
    Brush both sides of the sourdough slices with 3 tablespoons of olive oil and place them on a large baking sheet. Grill for 1-2 minutes, or until golden brown.
  3. 3
    Spread the sun-dried tomato pesto evenly over each toasted bread slice. Top with torn mozzarella pieces, followed by prosciutto slices, and then the fig slices.
  4. 4
    In a small bowl, mix the honey, balsamic vinegar, and the remaining 1 tablespoon of olive oil. Drizzle this mixture over the top of each crostini.
  5. 5
    Bake the crostini in the preheated oven for 8-10 minutes, or until the mozzarella starts to soften and the prosciutto begins to crisp.
  6. 6
    Remove from the oven and arrange the crostini on a serving platter. Garnish with fresh basil leaves and a sprinkle of dried chilli flakes and chopped hazelnuts. Drizzle with additional honey and balsamic vinegar if desired, then serve immediately.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Tips &
Extras

Plate it up

Serving Suggestions

Serve immediately while warm on a large platter for sharing. Perfect with a glass of white wine or prosecco as a pre-dinner appetiser.

Make it yours

Variations

Try using goat's cheese instead of mozzarella for a tangier flavour, or swap prosciutto for crispy pancetta. For a vegetarian version, omit the prosciutto entirely.

Rate & Review

4.7 • 17 reviews

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