Figs. This is the first year that I have eaten figs on a regular basis. I never found the occasion to try them before. My mother-in-law makes fig preserves and my husband raves about them. I still did not try them until this past summer. Now I can't get enough. They are very sweet. Pairing them with something savory and salty makes a good combination.
This crostini was spur of the moment. We bought figs over the weekend and stuffed them with goat cheese, rolled them in prosciutto and broiled them until crisp. When you bite into the hot figs, you taste salty from the prosciutto, sweet from the figs and a creamy tartness from the goat cheese. All in all a very good bite. You should try this for a quick appetizer.
Anyway, the crostini. I had leftover figs, prosciutto and goat cheese. I did not want the stuffed figs, but wanted to use all of the above in something different. I always have bread on hand. Remember, I'm a carboholic. I love rustic loaves of bread but this was a french baguette from Panera bread.
I sliced the bread into 1/2" slices. We had 3 each for an appetizer portion. I brushed the slices with a little olive oil and my husband grilled the bread until it was light brown and had grill marks. Do no over grill. The bread should have a slight bite to it, but not fall apart into crumbs. I spread about 1 teaspoon of goat cheese on each slice of warm bread. I topped the cheese with ribbons of prosciutto and a fig half(I peel mine). To make the ribbons, I used 4 pieces of prosciutto stacked and sliced into thin strips. Separate each strip and you will have prosciutto ribbons. These were quite tasty and quick. I think next time I will drizzle a little aged balsamic vinegar on top of each crostini. ENJOY.