The dish is a nod to one of Chef Anthony Strong’s favorite staff meals during his time spent in Rome. They would gather up all the over-ripe, stinking, rotting figs (the way he tells it, this actually sounds awesome, I swear), scraps of leftover prosciutto, some bread, and throw it in the middle of the table with a bottle of olive oil.
After getting a taste of Locanda’s fig and prosciutto pizza bianca, I quickly filed it away to make as often as possible while figs are in season. This crostini is the perfect party food -- it’s undeniably delicious, easy to prep, presents beautifully, and will totally make you look fancy pants.
I made a few tweaks when making this at home. Rather than finishing the dish with fig molasses, I used a balsamic glaze (shh...it’s store-bought from Trader Joe’s). And, either focaccia or baguette will work nicely for your crostini.
This Crushed Fig and Prosciutto Crostini is a prime example of how beautiful ingredients in perfect balance can be transcendent. You have the sweetness of the figs playing off the saltiness of the prosciutto, the crunch of the bread against the luxuriousness of the fruit, and a bit of acid from the balsamic to brighten everything up and straight up make you salivate.
Recipe: Crushed Fig and Prosciutto Crostini
This crostini topped with jammy mashed up figs, salty prosciutto, and a drizzle of balsamic glaze is a take on one of my favorite bites at Locanda. Simple, sublime, and perfect party food.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: one party platter
- 1 loaf focaccia or baguette
- 6 oz prosciutto, thinly sliced
- 1 pint ripe figs, cleaned and stems removed
- Pinch of Kosher salt
- Pinch of freshly ground black pepper
- A few glugs of extra virgin olive oil
- Drizzle of balsamic glaze (Trader Joe’s)
- Preheat oven broiler. Cut focaccia into bite-sized squares, brush with olive oil and toast it in the oven until golden and crisp. (If using baguette, thinly slice, brush with olive oil, and toast).
- In a small bowl, break up the figs and mash until chunky and jammy. Mix in a pinch of salt, pepper, and olive oil to taste. I find that a generous seasoning of pepper transforms the flavor of this dish into something really interesting.
- Spread the fig mixture over the crostini. Drape with prosciutto. Drizzle with balsamic glaze. Finish with a bit more of EVOO. Snag one before they’re all gone.