Fig Crostini, plus Prosciutto and Pecorino Cream

These fig crostini are so easy to put together and make such a good appetizer or antipasto. Chargrilled ciabatta topped with Pecorino cream, Prosciutto crudo and jammy, sweet figs. Drizzle with some good olive oil and black pepper, good!

When figs are in season they are good! Soft, sweet and jammy and solid paired with something salty like cured meat and cheese.

This recipe is such a quick and good way to serve them. We love to chargrill ciabatta on a ridged griddle pan, it makes the bread so crispy, good and a little smoky. Drizzled with olive oil and salt they're good as they are.

This time we're topping our crostini with a quick and easy Pecorino cream. Pecorino Romano blended with a little water until it's smooth and spreadible.

Top it with some good prosciutto, sweet figs, black pepper and olive oil and it's solid! Serve with your favourite Italian drinks!

See the photo below that shows you all the ingredients needed to make our fig crostini plus some helpful notes and substitutions.

• Ciabatta – We like to use ciabatta but you could use any crusty bread you like. We'll sometimes use sourdough and it's good.
• Figs – make sure they are ripe and in season (when they are at their best).
• Pecorino Romano – use Pecorino Romano and not a soft Pecorino. Alternatively you can use Parmigiano Reggiano.
• Prosciutto crudo – you could also use speck which has a smoked flavour.

Step by step photos and instructions

Grill the bead – cut the ciabatta into slices and drizzle it with olive oil. Heat a ridged griddle pan on high and chargrill the bread on both sides. Remove and set aside.

Make the Pecorino Cream – grate the pecorino and place in a small container or blender. Add warm water and blitz until smooth and creamy. We like to use an immersion blender. Add a good amount of freshly grated black pepper and stir to combine (photos 1 and 2).

Assemble – spread a thin layer of pecorino cream on the chargrilled ciabatta followed by a slice of prosciutto. Cut the figs into small wedges and place them on top. Drizzle with olive oil and more black pepper.

Recipe Tip

• Blending the cream – We find it easier to blend the Pecorino cream in a narrow container like pictured above or a jug. It's not as easy in a larger, regular-sized blender.
• Prepare in advance – the Pecorino cream can be made 2-3 days in advance and stored in the fridge. You can also toast the bread a few hours before assembling.
• Cheese alternatives – instead of the Pecorino cream you could spread goat's cheese on the bread or crumble over some good blue cheese.

More crostini recipes to try

Antipasti

Stracchino and Sausage Crostini

Antipasti

Smoked Salmon Crostini

Antipasti

Pea Pesto and Goats' Cheese Bruschetta

Antipasti

Mortadella, Pistachio and Burrata Crostini

Ingredients

Makes 8 crostini

• 8 slices ciabatta or crusty bread
• 2-4 fresh ripe figs
• 8 slices prosciutto
• 1 cup (100g/3.5oz) Pecorino Romano, finely grated
• ¼ cup (60ml) warm water
• Freshly ground black pepper
• Extra virgin olive oil

Equipment

• Immersion blender
• Griddle pan

Method

1. Heat a griddle pan on a high heat. Drizzle the ciabatta bread with olive oil on both sides and char-grill it on both sides until crispy and toasted. Set aside.

To make the Pecorino Cream

1. Finely grate the pecorino and add it to a small container or jug. Add the warm water and blitz with an immersion blender until smooth and creamy. Add a pinch of freshly ground black pepper and stir in.

2. Spread the Pecorino cream on the slices of bread and top with a slice of Prosciutto followed by a few slices of fig.

3. Sprinkle over more black pepper and drizzle with a small amount of olive oil, serve.

Kitchen notes

• Blending the cream We find it easier to blend the Pecorino cream in a narrow container or a jug. It's not as easy in a larger, regular-sized blender.
• Prepare in advance the Pecorino cream can be made 2-3 days in advance and stored in the fridge. You can also toast the bread a few hours before assembling.