09 06 2021

Fig & Prosciutto Crostini

  • 16 slices of whole grain baguette, cut on a bias
  • ¼ cup fruity olive oil
  • 1 tsp each sea salt and fresh cracked pepper, divided
  • 1 cup plain marscapone cheese
  • 1 Tbsp chopped fresh rosemary
  • 8 ripe figs, halved
  • 8 thin slices prosciutto, halved lengthwise
  • 2 Tbsp wildflower honey, warmed