Fig Crostini with Prosciutto and Pecorino Cream
These fig crostini are so easy to put together and make such a delicious appetizer or antipasto. Chargrilled ciabatta topped with Pecorino cream, Prosciutto crudo and jammy, sweet figs. Drizzle with some good olive oil and black pepper, delicious!
Servings: 8 crostini
Equipment
- Immersion blender
- Griddle pan
Ingredients
- 8 slices ciabatta or crusty bread
- 2-4 fresh ripe figs
- 8 slices prosciutto
- 1 cup (100g/3.5oz) Pecorino Romano, finely grated
- ¼ cup (60ml) warm water
- Freshly ground black pepper
- Extra virgin olive oil
Instructions
- Heat a griddle pan on a high heat. Drizzle the ciabatta bread with olive oil on both sides and char-grill it on both sides until crispy and toasted. Set aside.
To make the Pecorino Cream
- Finely grate the pecorino and add it to a small container or jug. Add the warm water and blitz with an immersion blender until smooth and creamy. Add a pinch of freshly ground black pepper and stir in.
- Spread the Pecorino cream on the slices of bread and top with a slice of Prosciutto followed by a few slices of fig.
- Sprinkle over more black pepper and drizzle with a small amount of olive oil, serve.
Notes
- Blending the cream - I find it easier to blend the Pecorino cream in a narrow container or a jug. It's not as easy in a larger, regular-sized blender.
- Prepare in advance - the Pecorino cream can be made 2-3 days in advance and stored in the fridge. You can also toast the bread a few hours before assembling.
Nutrition
Calories: 146kcal | Carbohydrates: 14g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 18mg | Sodium: 341mg | Potassium: 27mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 55IU | Vitamin C: 0.01mg | Calcium: 134mg | Iron: 0.1mg
