These Goat Cheese, Fig, and Prosciutto Crostini are the perfect balance of creamy, sweet, and savory – all in one elegant bite. This crowd-pleasing appetizer is quick and easy to make and perfect for entertaining.
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As I’ve grown older and a bit wiser, I’ve been relying more and more on simple recipes with high-quality ingredients that come together quickly.
I think easy but elegant is going to be my new motto.
With this in mind, these tasty Goat Cheese, Fig, and Prosciutto Crostini meet all my requirements for the perfect party snack.
- Simple Yet Elegant: Easy to assemble but looks (and tastes) fancy enough to impress guests.
- Versatile: Works for any occasion, from casual gatherings to elegant holiday parties.
- Amazing Flavor: Creamy goat cheese, sweet fig spread (or jam), and salty prosciutto create the perfect savory-sweet bite. Fantastic with wine or cocktails!
- Crowd-Pleasing: Appeals to a variety of palates and pairs beautifully with wine or cocktails.
Table of contents
Ingredient Notes
- For the crostini: A French baguette, sliced about ½-inch thick on the diagonal. You’ll also need a little extra virgin olive oil and fine-ground sea salt.
- Goat cheese: Check the gourmet cheese (usually near the deli section) or your grocery store. Allow the cheese to rest at room temperature to soften a bit before beginning.
- Fig spread: You can use either fig spread or fig jam. Fig spread is typically slightly less sweet than fig jam. I use Dalmatia Fig Spread which I’ve seen available in the gourmet deli section of many grocery store chains.
- Prosciutto: A package of thinly sliced prosciutto. Cut each slice in half, lengthwise
- For garnish: Fresh basil leaves or microgreens and a drizzle of balsamic glaze.
How to Make Goat Cheese, Fig, and Prosciutto Crostini
- Place the baguette slices on a baking sheet, brush them with olive oil, and sprinkle with a little salt. Bake at 375 degrees F for 8 to 10 minutes, or until lightly golden and crisped to your liking. Remove from oven and let them rest until cool enough to handle.
- Spread some goat cheese on each crostini, then top with a little fig spread.
- Drape the prosciutto slices on top of each crostini and top each one with basil leaves or a small amount of microgreens and a light drizzle of balsamic glaze.
Serving Suggestions
If you want to keep it really simple, create a charcuterie board by tucking cured meats, cheese, crackers, grapes, and nuts around the Goat Cheese, Fig, and Prosciutto Crostini.
Round out your appetizer menu with any of the following recipes. All of these recipes pair well together and follow along with the “easy but elegant” theme.
- Baked Brie with Jam
- Prosciutto Wrapped Mozzarella Bites
- Antipasto Skewers
- Cheesy Hot Crab Dip
- Cheesy Cocktail Rye Appetizers
- Shrimp Skewers
- Browse my entire collection of appetizer recipes for more ideas!
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Goat Cheese, Fig, and Prosciutto Crostini
Ingredients
- 1 French baguette
- 2 tablespoons extra virgin olive oil, or as needed
- Fine ground sea salt, to taste
- 8 ounces goat cheese, at room temperature
- ½ cup fig spread or jam, spread is slightly less sweet than jam
- 6 slices prosciutto, sliced in half, lengthwise
- Fresh basil leaves or microgreens, as needed
- Balsamic glaze, as needed
Instructions
- Preheat oven to 375 F degrees.
- Slice twelve ½-inch slices from the baguette, on the diagonal. Place them on a baking sheet, brush them with the olive oil, and sprinkle a little salt on each slice. Bake for 8 to 10 minutes, or until lightly golden and crisped to your liking. Remove from the oven and let them rest until cool enough to handle.
- Spread some goat cheese on each crostini, then top with about 2 teaspoons of fig spread. Drape the prosciutto slices on top of each crostini and top each one with basil leaves or a small amount of microgreens and a light drizzle of balsamic glaze.
- Transfer the crostini to a platter for serving.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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