Prosciutto, burrata, and fig crostini with pea shoots
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.
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.
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