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The secret to an incredible and impressive appetizer is in its’ simplicity. Using only a few quality ingredients you can create these Prosciutto & Fig Bruschetta Appetizer in no time.
Prosciutto & Fig appetizers are an easy addition to your fall entertaining!
Having easy appetizer recipes in your arsenal for fall and through the holidays is a must! Even for nights you don’t want to cook a big meal and opt for an appetizer board with your family. The holidays are also a great time to introduce your kids to more sophisticated tastes, and you can make them super fun by letting them eat appetizers for dinner!
Before we move on to the recipe for this prosciutto & fig bruschetta appetizer – I thought I’d address some of the questions that I’ve gotten about both prosciutto and figs.
What can I pair with prosciutto aside from melons?
This is a question I’ve answered a lot. We’ve all been to events with a thinly sliced piece of prosciutto is wrapped around a melon, right? It’s sometimes hard to remember that figs pair well with more than a melon! Figs pair especially well with different cheese. Brie is one of my favorites, and blue cheese is a close second. You can also pair a fig with cream cheese – believe it or not! Different nuts also pair nicely with figs – so adding them to your appetizer board is a great idea. What’s best drizzled over the top of fresh figs? I’m going with a reduced balsamic. The taste of fig and balsamic together is dreamy – and you can certainly add it to this recipe!
Why is it important to slice prosciutto thinly?
- When prosciutto is sliced to thick it is hard to chew.
- Prosciutto is a very salty meat. Too much of a slice can add too much salt.
- The taste of the prosciutto is intense. You don’t need a lot to appreciate the taste.
What is the difference between prosciutto, bacon, and pancetta?
- Bacon is smoked.
- Pancetta is a salt-cured meat that is then air dried.
- Prosciutto is salted followed by refrigeration.
The process to get prosciutto ready for market is intense and lengthy. It’s best described in this article on Masterclass.com. That’s where I go as a resource to learn the differences between meats, and all other sorts of things cooking!
Figs are FLOWERS!
Did you know that figs are actually flowers?
I had no idea either! But that’s exactly what they are! Take a look at the illustration above. Beautiful, right? The savory honey taste of the fig gets me every time. There isn’t anything that I don’t enjoy about a fig! This proscuitto and fig bruschetta appetizer really takes that sweet, honey taste to the next level!
How do you choose a fig?
- The fig should be firm to the touch.
- Make sure that none of the figs in the package seem wet. This indicates that they either haven’t been kept at the right temperature or that they are on their way out of being fresh.
- There should be no vinegar smell to the figs. If there is – they aren’t fresh. Leave them in the store.
- If there are little cracks on the skin the fig is perfectly ripe.
- When the fruit begins to open it’s past ripe.
What makes Prosciutto & Fig Bruschetta one of my favorite appetizers?
It’s simple. The taste. I love the pairing of the salty prosciutto and the honey taste of a fresh fig. Add a carb like freshly toasted baguette along with brie cheese and you’ve got a winner. It’s simply delicious.
So grab these ingredients and get ready for taste buds all over your house to bloom in delight. They’re THAT good.
- 1 crispy baguette, cut into 1/2 inch slices
- 6 fresh figs, cut into small wedges
- 1 package softened cream cheese (you can substitute brie if you'd like)
- 1/4 pound prosciutto, sliced paper thin
- Few sprigs of fresh rosemary
- Black pepper to taste
- Cut your baguette into 1/2 " slices and place on a baking sheet
- Brush a good quality olive oil on each slice and sprinkle with a touch of black pepper
- Place under a broiler on the top rack set to low for 5 minutes
- Remove from the oven and let the slices cool.
- Once the slices are cooled, place them on a serving dish and spread the cream cheese, add a slice of prosciutto, a wedge or two of fig, and a couple of rosemary leaves to garnish.
- Serve & Enjoy!
- Make sure you ask the deli counter to slice the prosciutto paper thin - with pieces of paper placed between each layer.
- Choose figs that are still firm. Make sure they are dry and don't smell at all sour.
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Nutrition Information:Yield: 6 Serving Size: 6
Amount Per Serving: Calories: 158Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 645mgCarbohydrates: 17gFiber: 2gSugar: 8gProtein: 8g
There are so many amazing cocktails that pair with figs, but the one in my Digital Cookbook (to be released later this fall) includes one of my favorites. PLUS it shows you all sorts of other amazing pairings for cocktails and appetizers! Make sure you check it out!
More fall posts I think you’ll enjoy: