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.
Chef name
Monica Castillo


  • 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
  1. Preheat oven to 375° F. Arrange baguette rounds on a baking sheet and toast for about 5 minutes or until golden but not hard.
  2. 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.

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