New This Month

Prosciutto Crostini and Fresh Figs with Gorgonzola

Creamy Gorgonzola tops fresh figs and crostini with prosciutto.

  • Yield: Makes 20 of each hors d'oeuvre

Source: Martha Stewart Living, June 2004


  • 1/2 baguette
  • 2 tablespoons extra-virgin olive oil
  • 10 ounces Gorgonzola dolce, room temperature
  • 1/4 pound prosciutto, very thinly sliced and torn into bite-size pieces
  • Fresh lemon thyme, for garnish
  • 10 fresh figs, halved lengthwise
  • Fresh tarragon, for garnish


  1. Preheat broiler. Cut baguette into 20 slices (each about 1/4 inch thick); transfer to a baking sheet. Brush tops with oil. Broil until golden, 1 to 2 minutes.

  2. When bread is cool enough to handle, spoon 1 teaspoon cheese onto each round. Arrange a piece of prosciutto next to cheese; garnish with lemon thyme.

  3. Spoon about 1 teaspoon cheese onto each fig half; garnish with tarragon.

Cook's Notes

If you can't find lemon thyme, use small, fresh basil leaves instead.

Reviews Add a comment