Prosciutto, burrata, and fig crostini with pea shoots
About the recipe
My favorite combination in the world is sweet and savory. My second favorite is fresh fruit and cheese. This recipe has both! I first made it as an open-faced sandwich (which was a great option for an easy lunch) and later altered it for a housewarming party, where people raved about it.
Fresh figs are not as commonly eaten as other fruit; I didn’t grow up eating them and I know most people are more familiar with fig jam instead. I encourage you to experiment more with fresh figs – I promise you won’t be disappointed. Choose figs that are still firm to the touch but not hard, and if you are having a difficult time finding fresh figs or they are out of season, substitute with dried figs instead.
Makes 12 crostinis.
- 1 fresh baguette, cut into ½ -inch rounds
- 1 jar good quality fig mostarda or fig jam
- 12 oz sliced prosciutto
- 8 oz mini burrata
- 1 clamshell of Willo Pea Shoots
- 4 fresh figs, quartered
- Extra virgin olive oil to drizzle
- Flaky sea salt and pepper to taste
- Preheat oven to 375° F. Arrange baguette rounds on a baking sheet and toast for about 5 minutes or until golden but not hard.
- Generously spread the fig mostarda on the baguette rounds, top with half a slice of prosciutto, a slice of burrata cheese and finish with a quarter of a fig. Garnish with Willo Pea Shoots. To serve, drizzle with good quality olive oil and sprinkle flaky sea salt and fresh pepper to taste.