Fresh figs are such a special, seasonal treat. They actually have 2 seasons, one in early summer and another in late summer-early fall depending on the region. I find in my area they are mostly available during the 2nd season so I always think of them as a late summer-early fall treasure and I try to gobble them up before their fleeting season is gone. This fresh fig, burrata, and prosciutto crostini recipe is such a simple, elegant appetizer. I love the harmony of textures and flavors. Crunchy olive oil toasts, sweet fig jam, salty prosciutto, creamy, mild burrata, and fresh, floral figs. This is one of my favorite fresh fig recipes and so simple to whip up!
What can you do with fresh figs?
So you went a little crazy when you saw fresh figs at the market and bought them ALL? Me too, me too. Thankfully they are a versatile little fruit and can be used in so many ways. I love to serve them in more savory applications like this one but they are also fabulous sliced on top of yogurt, oatmeal, granola, or even ice cream. I love roasting them with honey and vanilla bean and serving warm on ice cream or yogurt. There are countless fresh fig baking recipes out there and they make the prettiest galette. Fresh figs do over-ripen and mold very quickly, so my advice is to make a batch of jam if you have too many to eat fresh.
Here's a list of 25 great fig recipes (jam included)
A few notes on these fig, burrata, and prosciutto crostini
- I like the toasts to be a little on the thicker side so that after baking they are crispy on the outside but still have a little soft chew to the middles.
- They taste best if the burrata and prosciutto are room temperature and not straight from the fridge.
- I prefer to slice the figs into thin quarter slices, so first in half and then each half into 3 wedges. Feel free to slice them any way you like.
- For the prosciutto, I like to tear each larger strip into about 3 smaller strips. You don't want a giant piece on the tiny toasts.
- I think the jam makes these sweet enough, but you could drizzle with a little honey before topping with sea salt if you want a little more floral sweetness.
- The measurements for all ingredients are slightly approximate, you may end up with some leftover ingredients depending on how many baguette slices you end up with. Just try to divide all ingredients as evenly as possible.
I hope you love this recipe! Leave a comment and rating below if you make it and tag me on Instagram in any recipe photos so I can see and share! xo - Anita
Fig, burrata and prosciutto crostini
A harmonious combination of crunchy toasts, sweet fig jam, salty prosciutto, creamy burrata, and floral fresh figs - These Fig, Burrata, and Prosciutto Crostini are so simple yet so elegant and the perfect way to celebrate fresh fig season!
Ingredients
- 1 Baguette, sliced on a diagonal into ½ inch pieces
- Olive oil for brushing baguette slices
- Fig jam, 1 jar
- Fresh figs, 8 ounces
- Burrata, 1 package/2 balls
- Prosciutto, 8 ounces
- Flaky sea salt for serving
Instructions
- Preheat oven to 400 degree F.
- Place baguette slices on baking tray and brush one side with olive oil. Bake for 10 - 15 minutes until golden. Allow to cool slightly before topping.
- In the meantime, slice fresh figs - I prefer thin wedges so I slice them in half first and then each half into 3 small wedges. Feel free to slice them any way you like.
- For the prosciutto I just tear each larger strip into 2-3 smaller strips.
- For the Burrata I often just use clean hands to tear little pieces off, but feel free to use a butter knife or spoon to portion it out.
- Top each slice with a thin layer of jam, a small ribbon of prosciutto, a small slice or scoop of burrata, and 1-2 slices of fresh fig. Top with a tiny sprinkle of sea salt.
- I like to assemble some and leave the rest for a choose your own adventure appetizer as you see in the photos. I think it makes for a prettier presentation and allows others to pick and choose toppings.
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