Recipe courtesy of Reed Hearon
Recipe courtesy of Reed Hearon
Watch how to make this recipe.
Crostini of Figs, Crescenza and Prosciutto
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- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 70
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 8 mg
- Sodium
- 164 mg
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 70
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 8 mg
- Sodium
- 164 mg
Ingredients
Directions
- Prepare a medium-hot fire in a grill or preheat a skillet over medium-high heat. Place the fig halves cut side down on the grill or in the skillet and grill for a few minutes, until the cut sides start to carmelize. Meanwhile, grill or toast the bread. Spread each slice of bread with the crescenza. Place 2 fig halves on each slice of bread, lay a slice of proscuitto over the figs, scatter a few arugula leaves on top and serve.
