Crostini prosciutto e fichi (prosciutto and fig toast)
Prep time
Cook time
Total time
Long summer days are meant to be spent swimming in the sea, soaking up much-needed, vitamin-D-filled sunshine and taking long walks on warm nights filled with still air, not overheating in the kitchen. The only solution on days like these, is to head to the market to buy some freshly sliced prosciutto, syrupy figs and still warm baguette. Pour yourself a chilled drink. Slice the bread, tear the figs in half and squeeze onto the bread and top with a slice of prosciutto. Toast your ingenuity on maximising your satisfaction for minimal effort. Happy days.
If you like, you can add goat's cheese or gorgonzola (blue cheese) to the toast. There is also a salad version with rocket / arugula for those looking to reduce their carb intake.
Recipe type: Starter (Antipasto)
Cuisine: Inter-regional
Serves: 4
  • 1 filoncino / baguette -style bread, slice into 8 rounds about 8mm thick
  • 15 mls extra-virgin olive oil
  • 4 figs, rinsed and top 1 cm cut off
  • 100 grams [url:3]prosciutto[/url] (preferably San Daniele as it is sweeter), finely sliced
  • 8 mint leaves, rinsed and dried
  • Black pepper, freshly ground
  • Traditional balsamic vinegar- a few drops to drizzle over top
  1. Toast the bread and drizzle a tiny bit of olive oil over top. Tear the figs in half and squeeze each half onto a piece of toast. Top with a slice of prosciutto and a leaf of mint. Grind a bit of black pepper over top, place a couple of drops of traditional balsamic vinegar over top and serve.
Recipe by Living a Life in Colour at