Fig and Prosciutto Crostini

Fig and Prosciutto Crostini

Fig and Prosciutto Crostini

This weekend my family will celebrate a most momentous occasion, that being my parent’s 60th wedding anniversary. They were of course, the Ward and June Cleaver of Havertown, Pennsylvania. (A 1960’s cultural reference only old people will get, young people, you can google it.) I’ve always said that they make marriage look fun, in fact, they’re totally “adorbs!” (Younger generation cultural reference.) So, what does this have to do with crostini you ask? We’ll be serving these tasty Fig and Prosciutto Crostini at our upcoming gathering.

What I love about these appetizers is that they are the perfect “marriage” of different tastes and textures.  Did you like the way I segued into that, huh.  Anyway, you’ve got your crunch from the toasted bread and walnuts, paired with the saltiness of the prosciutto, the creaminess of the goat cheese and the sweetness of the fig and balsamic all in one perfect little bite.  Actually, it’s probably two-bites, but who’s counting.

Fig and Prosciutto Crostini

Fig and Prosciutto Crostini

Fig & Prosciutto Crostini 

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41 thoughts on “Fig and Prosciutto Crostini

  1. As I am a pescetarian, I won’t be making these crostini (love the figs but not the prosciutto!). But I wanted to congratulate your parents. 60 years of marriage — wow! That is definitely worth celebrating. I hope you all have a wonderful time.

  2. Just tasty! we call this a Montadito, North Spain originally, I congratulate you for the good cooking, keep your good word, I enjoy being your follower, Greetings from Barcelona!

  3. Mom and Dad are so lucky to have you so close by. Italian cold cuts are my favorite , wish I could be there to help them celebrate! one critical comment..really don’t think dad was the Ward Cleaver type Ha, Ha, GC

  4. I had a feeling I was one of the old people but now it has been confirmed. I have no need to google the Cleavers. 🙂 Your photos are beautiful! What a special appetizers for a special occasion. I love the salty and sweet, soft and crunchy! Do you think Grace, the pescetarian commenter could make this with lox? Different, but the lox would still provide salty and smokey like the prociutto.
    Sixty years is a long time (especially in today’s world) to be married! Congratulations to your parents!

  5. Mama – Amazing!!!! I’m going to make these for sure!! Once again – YUM – and great pics too!!! and congrats to Mom and Dad!!!

  6. 60 years – how sweet! It’s the kind of love my parents had until my beloved mom sadly passed away a few months ago. I just love to hear stories like that! Cherish them forever and ever…

  7. I just realized I’ve never made balsamic reduction! And why is this! Well, now that I know the score, I’ll be making it quite often.

    Congratulations to your parents! 60 years is remarkable. And they sound like they still enjoy each other’s company, which is so heartening to hear.

  8. Simply LOVED your sweet blog of your parents 60th wedding anniversary. I totally grew up watching the Beaver … I guess that makes me old. This would make a lovely parents snack at my next parents snack day. I’ll just have to find a substitute for the walnuts (no pun intended, ha!) as the school has a No Nut snack policy.

  9. Congratulations to your parents, Sheryl. These bite-sized beauties are scrumptious hors d’ oeuvres for the occasion. Thank you for sharing a nibble about the guests of honor…I love how they love!

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