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.
Ingredients
- 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
- 4 fresh figs, quartered
- Extra virgin olive oil to drizzle
- Flaky sea salt and pepper to taste
- 1 clamshell Willo pea shoots
Pea Shoots
Directions
- 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.
