These fig crostini come together quickly and make a delightful appetizer or antipasto. Chargrilled ciabatta is spread with a silky Pecorino cream, topped with prosciutto crudo and sweet, jammy figs. A final drizzle of good extra virgin olive oil and some freshly ground black pepper finishes them perfectly.
When figs are in season they’re at their best — soft, sweet and almost jammy. Their natural sweetness pairs beautifully with salty cured meats and sharp cheese.
This recipe is quick to prepare. I like to chargrill ciabatta on a ridged griddle pan to get a crisp, slightly smoky crust. Simply drizzle the slices with olive oil and grill until toasted and golden.
The Pecorino cream is easy to make: finely grated Pecorino Romano blended with warm water until smooth and spreadable. Use an immersion blender or narrow container for best results.
Top each slice with a thin layer of Pecorino cream, a piece of prosciutto, and a few wedges of fig. Finish with freshly ground black pepper and a light drizzle of extra virgin olive oil. Serve alongside your favourite Italian drinks.
Ingredients
Below is a photo showing the ingredients and some helpful notes and substitutions.
- Ciabatta – any crusty bread works; sourdough is a great alternative.
- Figs – use ripe, in-season figs for the best flavour and texture.
- Pecorino Romano – use a hard Pecorino Romano (not a soft variety); Parmigiano Reggiano can be substituted.
- Prosciutto crudo – speck is a smoky alternative if you prefer.
Step-by-step photos and instructions
Grill the bread – Slice the ciabatta, brush both sides with olive oil and heat a ridged griddle pan over high heat. Chargrill the slices on both sides until crispy and toasted, then set aside.
Make the Pecorino cream – Finely grate the Pecorino Romano and place it in a narrow container or jug. Add warm water and blitz with an immersion blender until smooth and spreadable. Stir in lots of freshly ground black pepper.
Assemble – Spread a thin layer of Pecorino cream on each chargrilled slice, top with a slice of prosciutto and a few fig wedges. Finish with a drizzle of olive oil and more freshly ground black pepper. Serve immediately.
Recipe Tip
- Blending the cream – Use a narrow container or jug with an immersion blender for a smooth, lump-free Pecorino cream. A large blender can be less effective.
- Prepare in advance – The Pecorino cream can be made 2–3 days ahead and stored in the fridge. Toast the bread a few hours before serving if needed.
- Cheese alternatives – Swap the Pecorino cream for spreadable goat’s cheese or crumble blue cheese over the crostini for a different flavour profile.
More crostini recipes to try
Antipasti
Stracchino and Sausage Crostini
Antipasti
Smoked Salmon Crostini
Antipasti
Pea Pesto and Goats’ Cheese Bruschetta
Antipasti
Mortadella, Pistachio and Burrata Crostini
If you’ve tried this Fig Crostini recipe or any other recipe on the blog, please rate it and leave a comment below — I love hearing how it turned out for you!
Step By Step Photos Above
Most of our recipes include step-by-step photos, tips and tricks to help you get it right first time.
Fig Crostini with Prosciutto and Pecorino Cream
By Emily
Equipment
- Immersion blender
- Griddle pan
Ingredients
- 8 slices ciabatta or crusty bread
- 2–4 fresh ripe figs
- 8 slices prosciutto
- 1 cup (100g/3.5oz) Pecorino Romano, finely grated
- 1/4 cup (60ml) warm water
- Freshly ground black pepper
- Extra virgin olive oil
Instructions
- Heat a griddle pan over high heat. Brush ciabatta slices with olive oil and chargrill both sides until crispy and toasted. Set aside.
To make the Pecorino Cream
- Finely grate the Pecorino and place it in a small, narrow container or jug. Add warm water and blitz with an immersion blender until smooth and creamy. Stir in a pinch of freshly ground black pepper.
- Spread the Pecorino cream on the toasted bread, top with a slice of prosciutto and a few fig wedges.
- Finish with more black pepper and a light drizzle of olive oil. Serve immediately.
Notes
- Blending the cream: A narrow container or jug with an immersion blender yields the creamiest texture.
- Prepare in advance: Pecorino cream keeps in the fridge for 2–3 days; bread can be toasted a few hours ahead.
Helpful Info for All Recipes
- I always use extra virgin olive oil unless stated otherwise.
- All vegetables are medium sized unless noted.
- Recipes are tested using a fan (convection) oven when applicable.
Nutrition
Carbohydrates: 14 g |
Protein: 7 g |
Fat: 7 g
Nutrition information is automatically calculated and should be used as an approximation.
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