Prosciutto, Mt. Tam and Fig Jam Crostini
I am literally obsessed with these prosciutto, Mt. Tam & Fig Jam crostini’s; they are perfect.
Servings: 4
Ingredients
- 1 sourdough baguette
- 2 garlic cloves optional
- 8 oz Mt. Tam cheese (sliced)
- 8 oz prosciutto
For the Fig Jam
- 1 pound figs (halved)
- 1/2 cup sugar
- 2 tablespoons water (if needed)
- juice of 1 lemon
- zest of 1 lemon
- pinch of salt
Instructions
- Begin by making your fig jam! In a food processor or blender, add your figs with 2 tablespoons water and blend until a thick and smooth consistency forms. You don’t want it too watery, and I prefer a little bit of chunks, so just a few pulses.
- Place in a sauce pan and add your sugar, lemon juice and zest of a lemon with salt. Reduce everything down for about an hour, at medium-low heat, until the sugar is dissolved and the mixture has thickened significantly and turned into a jam! Set aside in a container and let cool, then place in the fridge.
- In the meantime, slice and toast your bread and remove. Rub garlic on the toast. Spread on your jam, then sliced Mt. Tam cheese, then a slice of prosciutto. Top with lemon zest, oil, salt and pepper. Serve!
Nutrition
Calories: 419kcal | Carbohydrates: 48g | Protein: 8g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 377mg | Potassium: 382mg | Fiber: 3g | Sugar: 43g | Vitamin A: 182IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg