Rustic Fig Prosciutto Gorgonzola Crostini are quick and simple to prepare and taste superb. The classic combination of flavours is a winner and these treats make a great appetiser or party nibble.
Italians definitely have snacking down to a fine art. Before I headed off to Venice for my summer holiday I noted down countless places to pick up a light bite ranging from the savoury wonder that is deep-fried arancini, to some sinfully sugary sweet batter balls be-jewelled with candied fruit.
Two things were clear from my holiday planning:
- We were not going to go hungry
- It may not be physically possible for us to eat all of the food I’d been drooling over in my guidebook
I was right on both counts. But one thing I’m so pleased we did manage to squeeze in were some crostini served in a small back street bar.
This bar was simple and homely. Along with a few local wines and quality spritz, the only food on offer was crostini – all laid out behind the counter for customers to pick-and-mix from. The selection was varied, and interesting but it was all simply presented. Some might say rustic. You could say it was nothing fancy, but that would be wrong because each crostini we tried tasted so good.
I’ve always thought that crostini should be served on toasted bread, but it seems I’m wrong on that count. The ones we devoured in Venice were served on untoasted bread. Despite the bar being small, it was busy, so the trays of crostini did not hang around for long – I suppose that’s why the chef doesn’t bother to toast them.
After stuffing our faces we wandered a few doors down and got drawn into a wine shop-cum-bar also serving crostini. Exactly the same format and not a toasted slice in slight.
Crostini is thought to originate from medieval times when it was typical for Italian peasants to eat their meals on slices of bread instead of using crockery. I thought I should capitalise on this crostini induced laziness, so I've skipping the toasting ritual. After all, if the peasants could bunk off the pot washing, surely I can skive the toasting. And it's clearly the modern Venetian way.
So today I’m giving you my quick and simple recipe for Fig Prosciutto Gorgonzola Crostini.
I do not toast the bread (I’m so far out). Instead I've used crusty baguette bread that serves up plenty of bite anyway. But I do take 3 minutes to make a speedy honeyed fig jam and that creates 1 pan to wash-up. (If making fig jam sounds too far removed from medieval times I have another option up my sleeve for you.)
The sweet figs, salty ham and slightly sour blue cheese play together as if they have been best friends forever. Maybe they have.
Whether you make the jam or not, a plateful of these Fig Prosciutto Gorgonzola Crostini can be ready in 15 minutes or less – washing up included.
To finish up, last week, when I introduced you to the Venetian Aperol Spritz, I promised you another Venice photo from my family archives. Here it is. This time it's the view from the Rialto Bridge just before sunset (aka: Spritz o'clock).
Fig Prosciutto Gorgonzola Crostini
Ingredients
For the quick fig jam (see notes)
- 2 Ripe figs
- 2 tbsp Honey
- 2 tbsp Water
For the crostini
- 16 Freshly cut slices white baguette bread
- 8 Thin slices Prosciutto ham
- 200 g/ 7 oz Gorgonzola cheese
- 16 Cocktail picks
Instructions
Make the fig jam (see notes)
- Slices each fig into 8 wedges and then cut each wedge in half
- Put the honey and water into a small saucepan, add the fig and heat until the mixture begins to boil
- Allow to boil, stirring frequently until the liquid has mostly evapourated and you are left with a thick jammy consistency. This should take around 3 minutes
- Transfer to a small bowl and let cool while you prepare the crostini
Assemble the crostini
- Cut each slice of ham down the middle (lengthways), roll up each length and thread onto a cocktail pick
- Divide the gorgonzola between the bread slices and spread with a blunt knife
- Top with a roll of ham, pushing the cocktail pick through the centre of the crostini
- Grind a little black pepper onto the top of the crostini
- Serve immediately
Michele Hall
I love Venice! Ive always loved toasted crostini, but the looks of these on untoasted has me wanting to try it! They look just mouthwatering!
Jane Saunders
Thanks Michele. I say all of the flavour and more time to relax can never be a bad thing. Enjoy.
Meghan | Fox and Briar
Seriously these look so good. Fig and prosciutto are amazing together. I want to see more photos of your Venice trip!!
Jane Saunders
Thanks Meghan. You can find a couple more pictures in my Venetian Aperol Spritz and Apple Mint Cooler posts - they are also from previous visits. This time around I was busy sneaking pics of my girls around Venice 🙂
Dini @ The Flavor Bender
This is so simple and so beautiful! Love these flavors Jane - and I love anything with Prosciutto!
and that photo of Venice... just breathtaking!
Jane Saunders
ah, thankyou Dini.
Lynn | The Road to Honey
Italy is such a magical place, isn't it Jane? The Mr. kept exclaiming how he wanted to retire here (but then again he does that for every country we visit). We didn't manage to escape to Venice this trip. . .only Rome, Capri, & the Amalfi coast. Venice (and Tuscany) will have to wait for the next trip (hopefully in the not-so-distant future).
Without a doubt, Italy has some magnificent food and if it weren't for all the miles I logged walking, no doubt I would be in dire need of a new wardrobe. This crostini does a wonderful job of capturing the essence of Italy. I could nosh on it all day, every day (with a class of fine Italian wine, of course).
Jane Saunders
If I ever had a run away, Italy would be my top choice of location. I guess I've just blown my cover now though. I've been to Venice 3 times now and I'm still not tired of it, though you'll love Tuscany too. Our honeymoon took in Venice, Florence, Tuscany & Rome. It was marvellous... along with all the wine and top nosh 🙂 Lynn. Pour yourself a glass of wine, enjoy these crostini and relive your holiday - I've never got that far south in Italy yet.
Tamara
If I were at home, I'd be making your crostini tonight! You've got 3 of my favorite things in one delicious bite 🙂 When I get home from Seattle, we're sure to give this a whirl...
Jane Saunders
Thanks Tamara. Enjoy your Seattle visit.
Michelle @ Giraffes Can Bake
These look so delicious Jane, I love anything with fig anyway but this is taking it to another level!
I always thought crostini should be toasted too, I guess that just proves you need to try it in it's homeland to get the authentic version!
Jane Saunders
I'm pleased I'm not alone in my mis-conception. It just means we can all enjoy our crostini a little faster, which is no bad thing 🙂
Julie at Hostess At Heart
I love all of these flavors together and often have fig jam on my meat and cheese trays. These crostini are just perfect for entertaining and just in time for the holidays!
Jane Saunders
Thanks Julie
Miranda
This sounds like such an amazing appetizer! The combination of flavors is great!
Jane Saunders
I'm pleased you like the combination. Thanks, Miranda.