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Crostini with Fig & Prosciutto

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Fig, prosciutto and port salut cheese crostini are topped with a drizzle of balsamic reduction.

Let’s take a moment.

Close your eyes.

Take a deep breath in, inhaling deeply through your nose and then letting it all go out through your mouth.

Let’s do it again. Inhale deeply and this time clear your mind of all the distractions, all the negativity that tries to take up space, and just let it all go…

And then go have a glass of wine because who else is totally freaking out about hosting Thanksgiving dinner this year?!?!

A slice of gluten-free crostini with a schmear of fig jam and port salut cheese topped with a salty slice of prosciutto, peppery arugula, and drizzle of balsamic.

What is it about cooking Thanksgiving dinner that completely stresses us out and makes us want to run and find our childhood blankey and curl up in the fetal position? I’m thinking it’s the turkey. Oooor maybe it’s the turkey’s little plastic white thermometer with the red button that never pops up at the right time. Why do the turkey people do that to us? I can hear them quietly snickering and cracking turkey jokes at our expense. Let’s rise up and shun their cruel joke of a thermometer and use a dependable one like this thermometer instead.

The Thanksgiving stresscapades have us calling for our snuggies and ostrich pillows when that one particular guest walks into the house. You know… the one who walks straight into the kitchen upon arrival and says “So where’s the food? When are we gonna eat?” at the same moment when you realize the little red button on the white plasticky turkey thermometer is just a big fat lie and your homemade rolls never rose because you never did get the hang of getting the water temperature right so that the yeast would properly activate (true story, ugh).

Baguette slices are grilling on a Cuisinart Deluxe Griddler.

So let’s talk about what to do about that dinner guest…

Before you decide to send them to the nearest restaurant for their turkey dinner, MAKE THIS CROSTINI before they arrive. It’s a clever food redirect disguised as a hospitable and tasty appetizer featuring prosciutto, your favorite soft cheese (I love Port Salut or Brie), fig spread, arugula, and a tasty drizzle of balsamic glaze. It’s easy peasy and won’t take up any precious oven space if you have something like this aaaawe-suuuum countertop Cuisinart Griddler Deluxe. Other than my food processor, this griddler is my kitchen appliance bestie. We use it for ev-er-eee-thang.

All you need is 15 minutes friend. Brush some baguette slices with olive oil and toast for 10 minutes on your super duper griddler, schmear on some cheese, top with a dollop of fig spread, then the prosciutto, arugula, balsamic glaze, and waaah-lllah! That’s it. It’s a little sweet, a little salty, a little savory and will redirect your guest’s stomach (while also saving your sanity).

Then pull out that pre-made store-bought back-up turkey from your fridge and covertly warm it up in the microwave for a super successful stress-free Thanksgiving.

Oh wait, you’ve never done that?

Um…yeah…me neither….

Fig and prosciutto crostini are arranged on a white serving plate as an appetizer. A baguette, brie cheese, slices of prosciutto, and a dish of fig jam sit nearby.
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Fig, prosciutto and port salut cheese crostini are topped with a drizzle of balsamic reduction.

Crostini with Fig & Prosciutto


★★★★★

5 from 2 reviews

  • Author: Pass Me Some Tasty
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: about 16 slices 1x
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Description

A quick and easy appetizer for your dinner guests to enjoy before a meal. This crostini provides a taste profile that is a little sweet, salty, and savory.


Scale

Ingredients

  • 1 gluten-free (or regular) French style rustic baguette, sliced slightly on the diagonal into 1/2 inch slices (*see notes below)
  • olive oil
  • 6 oz. soft or semi-soft cheese (like Port Salut or Brie)
  • 1/3 cup fig spread
  • 3 oz. thinly sliced prosciutto
  • 2 cups arugula
  • balsamic glaze

Instructions

  1. Preheat griddler to 400 F degrees.
  2. Generously brush bread slices with olive oil and lay face down on the griddler for 10 minutes, or until lightly toasted and slightly golden brown.
  3. Spread some cheese on each crostini. Spread about a teaspoon of fig jam on top of the cheese. Add folded pieces of prosciutto (I place half of a slice of prosciutto on each crostini). Top with several arugula leaves. Lightly drizzle top of each crostini with balsamic glaze. Eat and relax. : )

Notes

If you live in the Portland-Vancouver Metro area you can find gluten-free baguettes by New Cascadia Traditional at either their storefront or any of the locations listed here.

  • Category: Appetizer
  • Method: Grill
  • Cuisine: Italian

Did you make this recipe?

Tag @passmesometasty on Instagram and hashtag it #passmesometasty

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Filed Under: 30 Minutes or Less, All Recipes, Appetizer, Gluten Free, Savory, Snacks

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Reader Interactions

Comments

  1. Jeanette says

    at

    Love balsamic and cheese together. It’s perfect 🙂 These Crostinis look like a great choice for New Year’s Eve this year for us 🙂 I made last year some other Crostinis as appetizers, but I should try these this year.

    Reply
  2. Amanda Mason says

    at

    Absolutely beautiful! Love these pictures, love the recipe – LOVE!

    ★★★★★

    Reply
    • Shannon says

      at

      Thanks so much Amanda! I hope you have a wonderful Thanksgiving!

      Reply
  3. Erin says

    at

    For some reason I always get out of hosting Thanksgiving. Might have to make these for myself instead.

    Reply
  4. Mark, Compass & Fork says

    at

    What a gorgeous looking meal this is. Love the combination of those ingredients. The figs and the cheese are a real highlight.

    ★★★★★

    Reply

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About Me

Hi! I'm Shannon: the gluten-free recipe maker, photo taker, and food blogger behind Pass Me Some Tasty. I love how delicious food has the unique ability to bring people together from all walks of life. I hope you enjoy my recipes and that they will inspire conversation and community around your dinner table. Read More →

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Follow @passmesometasty on Instagram | #passmesometasty to be featured

Instagram post 2185063692801211080_3133539184 You know all of those funky looking squash hanging out at the grocery stores right now? We can eat those! They aren't just tablescape decorations. If you've got a yellow and green stripey delicata squash (swipe to see what it looks like) hanging out with all of the other 'decorative' gourds on your table let's ROAST IT! 💥⠀
⠀
Delicata squash when roasted is like candy...but in vegetable form; naturally sweet and mild in flavor with a hint of caramelization. It also has thin skin so NO PEELING. We can eat it! (Anyone almost slice off a finger trying to peel a butternut squash? 🙋)⠀
⠀
If you're still looking for ideas to add a super simple side dish to your Thanksgiving meal try this Roasted Delicata Squash with Parmesan & Dill. It's sure to be a winner with the whole family! ✨😍⠀
⠀
Find the full post on Pass Me Some Tasty (link in profile) or check out the recipe below! ⬇️⠀
⠀
To make this Roasted Delicata Squash with Parmesan & Dill here's what you'll need: ⠀
・2 delicata squash (medium in size), washed & dried, halved lengthwise, seeds removed⠀
・roughly 2 tablespoons olive oil (just enough to coat the squash)⠀
・2 medium garlic cloves, minced⠀
・salt & pepper to preference⠀
・roughly 2 tablespoons fresh dill, chopped ⠀
・Parmigiano Reggiano to preference ⠀
⠀
Here's what you'll do:⠀
1. Preheat oven to 425ºF. Line a large baking sheet with parchment paper.⠀
2. Slice the prepared squash into half circles, about 1/4 inch thick.⠀
3. On the baking sheet, toss the squash with olive oil, garlic, salt, and pepper.⠀
4. Spread the coated squash slices in a single layer on the baking sheet and sprinkle with fresh dill.⠀
4. With a microplane grater, grate Parmigiano Reggiano over top of the squash until you feel like you have honored and respected the squash with a good sprinkling of cheese. 😉
5. Place in the oven for about 25 minutes until the squash slices have softened and the edges have become beautifully golden.⠀
6. Squeeze some fresh lemon over top to give the squash a quick zip of acidic brightness (don’t skip this step). Sprinkle another round of Parmigiano and fresh dill on top if you prefer (<– which you do).⠀
7. Serve!
Instagram post 2174212979749568977_3133539184 ✨Roasted Mashed Garlic Cauliflower It’s creamy, and roasty, and garlicky with a slightly nutty flavor, and a way to get your kids to eat vegetables when their food group preferences consist of all things white and tan. Winner, winner, cauliflower dinner. 🥳⠀
And no, I am not suggesting that we should give up mashed potatoes. That would just be crazy talk. 🤪⠀
⠀
This garlicky roasted mashed cauliflower is in ADDITION to our bowl of mashed potatoes. It’s like a #doublerainbow at our holiday dinner. Intense man, I know. 🌈⠀
⠀
Find the full recipe on Pass Me Some Tasty (link in profile)! Recipe also includes Vegan & Dairy-Free variations. 😘
Instagram post 2157620717297309749_3133539184 A frittata is ALWAYS the answer when you’re pulling your hair out trying to figure out what to make. Grab some veggies from your fridge that need to be used up, sautée them quickly in an oven safe skillet with some ground sausage, add in a mixture of eggs, plain yogurt, and some sun-dried tomato pesto (cuz we fancy 💃), top it off with some soft goat cheese and sunflower seed kernels, and into the oven it goes. Serve with a side salad and you've got yourself a protein-packed meal suitable for breakfast, brunch, lunch, and dinner! Hakuna Frittata friends!⠀
⠀
You can find the full recipe on my blog (link in profile) or below! ⬇️⠀
⠀
To make this Baked Frittata with Sausage, Kale, & Sun-Dried Tomato Pesto here's what you'll need:⠀
・ 9 eggs⠀
・ 1/2 cup plain full-fat or Greek yogurt⠀
・2 tablespoons sun-dried tomato pesto (find tasty homemade recipe in the last post on my feed or on the blog)⠀
・salt and pepper to preference⠀
・ 1 tablespoon extra virgin olive oil⠀
・1/2 pound bulk mild Italian sausage (chicken or pork)⠀
・ 1/2 sweet onion, chopped⠀
・ 1/2 red bell pepper, chopped (about 1/2 cup) ⠀
・1/3 cup kale, finely chopped (I used Redbor Kale, frilly kale with reddish-purple veins and stems)⠀
・1/3 cup fresh goat cheese, crumbled⠀
・sesame seed kernels (optional, but not really)⠀
⠀
Here's what you'll do:⠀
1. Preheat oven to 375ºF.⠀
2. In a large bowl, whisk together the eggs, yogurt, sun-dried tomato pesto, salt, and pepper.⠀
3. Heat oil in a 10 to 12-inch oven safe skillet over medium-high heat. Add the sausage, onion, and red bell pepper and cook, stirring occasionally until the sausage begins to brown, about 5 minutes. Add the kale and cook until just wilted. Remove skillet from heat.⠀
4. Pour the egg mixture over top and lightly stir to evenly spread out the ingredients. Sprinkle crumbled goat cheese and sesame seeds on top. ⠀
5. Bake in the oven for about 25 minutes, or until the eggs have set and the top is golden. It will continue to cook as it sits, so don’t overbake it!
6. Cut into 6 slices and serve!
Instagram post 2141865156735749757_3133539184 Pesto is the besto...with pasta, potatoes, zoodles, in a frittata (or with any egg dish really), on a sandwich, served as an appetizer with bruschetta, on pizza....IN.MY.MOUTH. ⠀
How do YOU like to eat your Sun-Dried Tomato Pesto?! ⠀
7 ingredients and a food processor is all it takes. Fast, Easy, and SO much more Tastier than any store-bought pesto. Let's do this. 🙌⠀
⠀
Here's what you'll need:⠀
1 (8.5 oz) jar sun-dried tomato halves packed in olive oil with herbs (we’re using the jar’s entire contents so don’t drain off that oil!)⠀
2 medium-sized cloves garlic⠀
1 cup packed fresh basil⠀
1/3 cup Parmigiano-Reggiano, grated (use the good stuff! NOT the green can fake parm)⠀
1/4 cup unsalted macadamia nuts (macadamia nuts offer a richer, more buttery flavor in comparison to the traditional pine nut typically used in sun-dried tomato pesto which is why I prefer macadamia in this recipe but you do you.⠀
2 tablespoons capers, drained⠀
1/2 teaspoon crushed red pepper flakes⠀
pinch of salt (or to your preference)⠀
⠀
Here's what you'll do:⠀
1. Combine all ingredients in a food processor and process until desired consistency is reached.⠀
2. That’s it! (wasn’t that easy?!)⠀
⠀
Note: If your pesto is not at the consistency you are needing it to be for your particular use, even after including the oil from the jar of sun-dried tomatoes, just add a little more extra virgin olive oil until you get it just how you like it.⠀
⠀
If you'd like to see more pics of this vibrant red pesto, the recipe and full post is linked in my profile. Have a Tasty Thursday friends! 😘
Instagram post 2111906251842814334_3133539184 A plethora of fresh herbs (mint, chives, dill, and parsley), caramelized onions, baby potatoes enraptured in a light and tangy yogurt Champagne mustard vinaigrette, crispy salty bacon, and of course hard-boiled eggs. What would a potato salad even be without the hard-boiled eggs? Such questions should never be pondered.⠀
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Check out this NEW RECIPE for POTATO SALAD WITH CARAMELIZED ONIONS & FRESH HERBS on Pass Me Some Tasty! Link to recipe in profile. Have a tasty Friday friends! ❤️⠀
Instagram post 2110419262148936106_3133539184 When a friend sends you a message asking if you’d like a bag of fresh figs that came from their neighbor’s tree, the answer is obvious. My friend’s neighbor planted the tree in 1940. They watered it, nurtured it, cared for it and now almost 80 years later the tree produces an overflowing abundance of beautiful green figs with vibrant pink centers. ⠀
⠀
On a different note, my birthday is this Friday. 🎉 I’ll be 39. I don’t mind saying the number out loud or sharing it with others. I don’t lament the fact that I’m going to be another year older. It is a day where I will definitely eat cake and ice cream but I will also celebrate the blessing it is to have made it another year around the sun. It’s also a time where I give thanks for all the ways that Jesus has worked in my life over the past year - the ways He smoothed out a few more of my rough edges, the ways He opened my eyes and my heart just a little bit more to the world around me and the people it contains, the ways He carried me when things were harder than I would have liked, and the many, many ways He showed me His blessings through both the small things and the big things. And it’s a time that I give thanks for my health, wellness, and for the gift of life itself, which is something I don’t ever want to take for granted. Life is fleeting and the unexpected can happen for lack of a better word, unexpectedly. ⠀
⠀
My birthday wish this year is that I would continue to enjoy the gift of another year around the sun. That I would be open to the loving work of Jesus in my life so that someday when I am 80, like that fig tree, I will be able to look back and see an abundance of fruit in my life giving evidence of a life well spent. ⠀
⠀
Now back to those figs…I’m thinking a generous schmear of soft goat cheese with a drizzle of honey over the top might be in order.⠀
How do you like to eat fresh figs?⠀
Instagram post 2102480458448610425_3133539184 Crunchy, hydrating spiralized cucumbers with sweet mangoes, tasty chunks of avocado, fresh lime, slivers of red onion, and soft goat cheese.⠀⠀
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Simple, refreshing, and the perfect summer salad for those hot summer days when you're just not sure what to eat.⠀⠀
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How hot is it right now where you live? What are your go-to meals when the temps rise? 😎⠀
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Recipe link for this Spiralized Cucumber Summer Salad is in my profile!
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