This crostini topped with crushed figs, prosciutto, and a balsamic glaze is a take on one of my favorite bites at Locanda.
At the restaurant we use grilled pizza bianca as the base. The pizza bianca is similar to a focaccia, but not as doughy and with more crunch. We brush a slab of it with good olive oil, cut it on the bias so there’s a nice jagged surface area to crisp up, and toss it on the wood-fired grill to toast.
We then take ripe figs and mash them up, releasing all that sweet, jammy, goodness. The crushed figs go on top of the pizza bianca, and it’s crowned with ribbons of melt-in-your-mouth La Quercia prosciutto and a drizzle of fig molasses.
The dish is a nod to one of Chef Anthony Strong’s favorite staff meals during his time spent in Rome. They would gather up all the over-ripe, stinking, rotting figs (the way he tells it, this actually sounds awesome, I swear), scraps of leftover prosciutto, some bread, and throw it in the middle of the table with a bottle of olive oil.
After getting a taste of Locanda’s fig and prosciutto pizza bianca, I quickly filed it away to make as often as possible while figs are in season. This crostini is the perfect party food – it’s undeniably delicious, easy to prep, presents beautifully, and will totally make you look fancy pants.
I made a few tweaks when making this at home. Rather than finishing the dish with fig molasses, I used a balsamic glaze (shh…it’s store-bought from Trader Joe’s). And, either focaccia or baguette will work nicely for your crostini.
This Crushed Fig and Prosciutto Crostini is a prime example of how beautiful ingredients in perfect balance can be transcendent. You have the sweetness of the figs playing off the saltiness of the prosciutto, the crunch of the bread against the luxuriousness of the fruit, and a bit of acid from the balsamic to brighten everything up and straight up make you salivate.
This crostini topped with jammy mashed up figs, salty prosciutto, and a drizzle of balsamic glaze is a take on one of my favorite bites at Locanda. Simple, sublime, and perfect party food.
Recipe Source: LickMySpoon.com.
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