Walnut, Fig, and Prosciutto Crostini Recipe
A luxurious Walnut, Fig, and Prosciutto Crostini recipe which pairs ciabatta bread with a decadent fig and prosciutto topping.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Appetizer
Cuisine American, Italian
Servings 12
Calories 145 kcal
- 1 loaf Ciabatta Bread, cut into half-inch slices
- Olive Oil, to taste
- 12 slices Prosciutto
- ¼ cup Walnuts, toasted and chopped
- 6 whole Figs, washed and cut in half
- 1 bunch Parsley
- 1 Garlic Clove, cut in half
- Black Pepper, freshly ground
- 6 tablespoons Balsamic Vinegar
Preheat a saute pan and toast your ciabatta slices.
Gently rub the cut side of the garlic on the bread.
Drizzle each slice with some extra virgin olive oil.
Place a piece of prosciutto and a fig half on top of each bread slice.
Top with parsley and walnuts, and drizzle with more oil if desired.
Add a splash of balsamic vinegar, and season with freshly ground black pepper just before serving.
- If figs are not in season, you can use fig jelly or dried figs instead.
- Feel free to substitute sourdough bread for the ciabatta.
Calories: 145kcal | Carbohydrates: 20g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 241mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 404IU | Vitamin C: 6mg | Calcium: 12mg | Iron: 0.5mg
Keyword Walnut, Fig, and Prosciutto Crostini