Recipe courtesy of Reed Hearon
Save Recipe Print
12 servings



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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Beef Tenderloin Crostini

Recipe courtesy of Nancy Fuller

Camembert & Prosciutto Tartines

Recipe courtesy of Ina Garten

Arugula-Prosciutto Pizza

Recipe courtesy of Food Network Kitchen

Primavera With Prosciutto, Asparagus and Carrots

Recipe courtesy of Ted Allen

Crostini of Figs, Crescenza and Prosciutto

Recipe courtesy of Reed Hearon

Winey Figs, Prosciutto and Ricotta Crostini

Recipe courtesy of Dave Lieberman

Roasted Figs and Prosciutto

Recipe courtesy of Ina Garten

Fig and Prosciutto Crostata

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          Latest Stories