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.
Cubes of ripe cantaloupe, ribbons of paper-thin prosciutto, and a shower of parmigiano are combined into a divine risotto. Sweet, salty, and not too heavy.
There wasn’t a doubt in my mind that this recipe would be delicious. It had me at â€œprosciuttoâ€â€¦ then at â€œbrieâ€â€¦ then again at â€œscallion butter.â€ This recipe all but guarantees goodness.