Prosciutto, brie & fig crostini


  • Prep Time30 mins
  • Total Time30 mins
  • Makes36 crostini
*PLUS Baking Time: 5 minutes
Prosciutto, brie & fig crostini

Andreas Trottmasndorff


  • 1/2 skinny baguette

  • 300 g wedge brie

  • 10 slices prosciutto

  • 1 bunch fresh basil

  • 1/4 cup fig spread or orange marmalade

  • 1 green onion, sliced


  • Preheat oven to 400F (200C). Slice baguette into 1/4-inch- (0.5-cm-) thick rounds. Spread out on a baking sheet. Toast until edges are golden, 5 to 6 minutes. Keeping rind on brie, cut into 1/4-inch (0.5-cm) slices. Cut large slices into squares. Slice prosciutto crosswise into 4 pieces, about 3x1 1/2 inch (7.5x3.5 cm). This is a forgiving recipe, so don't get too bothered by the measurements ¿ they're guidelines.

  • Strip basil leaves from stems. Slice large ones into smaller pieces. Place a piece of cheese on short edge of prosciutto. Top with a basil leaf. Wrap meat around cheese. Repeat using remaining prosciutto, cheese and basil. Spread jam over baguette rounds. Top with prosciutto rolls. Place on a platter. Sprinkle with onion.

Nutrition (per serving)

Calories 47, Protein 2.7g, Carbohydrates 3.4g, Fat 2.6g, Sodium 36mg.

The secret here is to use thick slices of prosciutto. When testing, we used packages of pre-sliced San Daniele prosciutto, whose uniform shape and thickness made wrapping the cheese very easy. If buying from the butcher, ask to have it sliced thicker than usual.

Make Ahead

Store toasted baguette rounds in an airtight container at room temperature up to 3 days. Prepare prosciutto rolls. Place on a plate, cover and refrigerate overnight. Warm in microwave in batches. Place on baguette and sprinkle with onion.

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