If you cannot go to Italy this summer, why not let Italy come to you? Take advantage of the season's fresh figs and serve these crostini as an appetizer or an accompaniment to cheese and salad for an al fresco dinner. There are several steps to this recipe, however they can be done in advance. So, pop open the Prosecco, kick back and enjoy the sunset. Cin Cin!
Crostini with Honey Roasted Figs, Mozzarella and Prosciutto Crisps
Makes approximately 16 crostini
One baguette, sliced diagonally, 1/4" thick
3 tablespoons extra-virgin olive oil
1 small garlic clove, minced
8 slices prosciutto
8 yellow or purple figs, trimmed, sliced lengthwise, about 1/4" thick
3 tablespoons honey
2 buffalo mozzarellas
Fresh basil leaves
Extra-virgin olive oil
Freshly ground black pepper
Preheat oven to 350 F.
Combine olive oil, garlic and salt in a small bowl.
Arrange baguette slices on oven rack. Lightly brush oil mixture over bread. Place bread in oven and bake until edges are golden brown. Turn off heat. Keep bread in oven additional 20 minutes as they continue to harden. Remove from oven and cool on rack.
Crostini can be made up to 4 hours in advance. Store in airtight plastic container at room temperature.
Arrange slices in one layer on non-stick oven tray or parchment paper. Place in preheated 350 F. oven. Bake 15 minutes. Turn off heat, but do not remove prosciutto for another 15 minutes. (The longer the prosciutto remains in the oven, the crispier it will become.) Remove from oven. Break prosciutto slices in half and set aside. Prosciutto can be made up to 4 hours in advance. Store in airtight plastic container and refrigerate. Allow to come to room temperature before assembling crostini.
Divide each mozzarella in half horizontally. Cut each half into 4 pieces. Place one slice on a crostini. Top with one layer of fig slices. Brush figs with honey. Place crostini under preheated oven grill and grill unti figs begin to turn color and cheese begins to melt.
Remove from oven and arrange on serving plate. Top each crostini with a prosciutto crisp and basil leaf. Drizzle with olive oil, grind fresh pepper over and serve immediately.