Love getting together with my girls. Doesn’t happen as often as I’d like, but when we’re finally able to coordinate our hectic schedules, we’re ready for some fun. We all get a little dolled up and come together for a potluck cocktail party: everyone brings a bottle or a dish and then we feast by candlelight. These finger-licking crostini were my contribution to our most recent gathering–a bit messy to eat, but so delicious! Best quality ingredients make all the difference here. A glass or two of Prosecco and we were having a great time. Dishing the dirt, having a good laugh (maybe a confession or two)…what a night!
Fig, Prosciutto & Mint Crostini with Balsamic Vinegar
Crunchy bread topped with sweet, savory and unctuous textures–doesn’t get any better than this. These crostini are all about composition; prep all the ingredients and assemble them just before serving. Figs and prosciutto are a classic Italian combination. Briefly grilling the figs helps to soften them and caramelize their juices. Be sure to ask for the imported prosciutto di parma at your market–domestic is way too salty. Use fresh mint leaves and a really good quality balsamic vinegar to finish this dish properly.
I used one large panella, a brick oven baked bread, for both of these dishes. Cut slices about 1/2 inch thick and then cut them in half again crosswise so they are easy to manage. Ciabatta bread also works well here.
Prepare a gas or charcoal grill and heat to medium high. Grill the bread slices, turning, for about 5 minutes total. I prefer when they have a bit of char. Brush them with olive oil and rub the cut side of a garlic clove into them as soon as they come off the grill.
Cut the figs in half lengthwise, brush with olive oil, and season lightly with kosher salt and freshly ground black pepper. Place the figs cut side down on the grill and cook until just softened, about 3 or 4 minutes. Top each slice of bread with a slice of prosciutto, two fig halves and a mint leaf. Drizzle with that great balsamic vinegar and serve immediately.
Grilled Peach, Chèvre & Basil Crostini with Truffle Honey
Peaches are in abundance in the markets right now. The small, but tasty southern variety that I used for these crostini are freestone, which means the pit comes away from the flesh, making them a lot easier to cut. These peach slices are prepped in the same manner as the figs: brush them with olive oil and season with salt and pepper. Grill them over medium high heat, turning, for 3 to 4 minutes total.
Slices of bread are grilled the same way as above and should be immediately brushed with olive oil, omitting the garlic. Spread chevre (goat cheese) on each slice and top with a slice or two of the grilled peach. Drizzle each bread with good quality honey–if you can splurge for a decadent jar of truffle honey, by all means do! The truffle adds earthiness and an unbelievable taste sensation to each bite–you’ll be addicted at once. Top with basil leaves and serve.
Serves 6:
1 large panella
Fig & Prosciutto Crostini:
8 to 10 black figs
extra virgin olive oil
kosher salt and freshly ground black pepper
8 to 10 slices prosciutto di parma, preferably imported
8 to 10 mint leaves
good quality balsamic vinegar
Peach & Chevre Crostini:
2 medium peaches, preferably freestone
extra virgin olive oil
kosher salt and freshly ground black pepper
4 ounces chèvre
good quality honey (truffle honey!)
8 to 10 basil leaves
Oh, how sweet, Dana. Glad you liked my little crostini. Love you too.
Love you, Pennie! And love your post. Reading this was almost as good as eating them was! Absolutely delicious.