Recipe: Crostini with Brie, Prosciutto and Fig Jam

A Brie, Prosciutto and Fig appetizer on crostini was a class a favorite at a recent summer appetizers class at the Loretta Paganini School of Cooking. The fig jam was made from scratch.
A Brie, Prosciutto and Fig appetizer on crostini was a class a favorite at a recent summer appetizers class at the Loretta Paganini School of Cooking. The fig jam was made from scratch. Janet Podolak — The News-Herald

By Staff report, The News-Herald

Crostini with Brie, Prosciutto and Fig Jam

(Makes 20 to 24 pieces)

Ingredients

12 ounces soft rind-free brie cheese

1 recipe fig jam (or purchase jarred fig jam)

8 ounces prosciutto thinly sliced

1 baguette, thinly sliced

Olive oil for brushing bread

Thyme sprigs for garnish

Instructions

Preheat oven to 350 degrees.

Slice bread and brush with olive oil.

Place in oven to toast for 5 to 7 minutes.

Remove bread and carefully spread brie on the slices.

You can heat the cheese at this point by placing it back into the over for a few minutes.

Top with prosciutto and a dollop of fig jam.

Fig Jam

Ingredients

2 cups dried figs, chopped

¼ cup apple cider

3 Tablespoons sugar

1 Tablespoon balsamic vinegar

1/2 teaspoon salt

1 Tablespoon orange zest

2 clovers roasted garlic,minced

Instructions

Combine cider and figs in a medium saucepan and bring to a boil.

Add a little extra cider or water if necessary.

Add sugar, salt, balsamic vinegar and gently simmer to thicken.

Mix in orange zest and minced garlic.

Season to taste with salt if necessary.

— Courtesy of Stefanie Paganini, The Loretta Paganini School of Cooking

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