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Prosciutto Crostini on a platter with ricotta.

Prosciutto Crostini with Fig Jam and Ricotta

Allie Hagerty
An elegant crostini recipe topped with herbed whipped ricotta, sweet fig jam, salty prosciutto, and balsamic glaze. Ready in just 25 minutes—perfect for parties or gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer
Servings 16 crostini

Equipment

  • Baking Sheet
  • parchment paper
  • Small Mixing Bowl
  • Hand mixer or whisk
  • Offset spatula or butter knife

Ingredients
  

  • 1 baguette cut into ½-inch slices (about 16 pieces)
  • 2 tablespoons extra virgin olive oil
  • 1 cup whole milk ricotta cheese
  • 1-2 tablespoons heavy cream
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1 teaspoon finely chopped fresh rosemary
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup fig jam
  • 4 ounces thinly sliced prosciutto torn into smaller pieces
  • 2 tablespoons balsamic glaze
  • Flaky sea salt for finishing

Instructions
 

  • Preheat the oven to 400°Fahrenheit (200°Celsius). Arrange the baguette slices on a parchment-lined baking sheet. Brush with 2 tablespoons of extra virgin olive oil and bake for 8–10 minutes, or until golden and crisp.
  • In a small bowl, whisk together 1 cup of ricotta, 1–2 tablespoons of heavy cream, 1 teaspoon of finely chopped thyme, 1 teaspoon of finely chopped rosemary, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper until light and fluffy.
  • Spread a generous spoonful of the herbed whipped ricotta on each toasted crostini. Add a small dollop of fig jam, then top with a folded ribbon of prosciutto.
  • Drizzle with balsamic glaze and sprinkle each crostini with a pinch of flaky sea salt. Serve immediately.

Notes

Expert Tips from My Kitchen

  • Slice the baguette evenly so the crostini toast uniformly.
  • Don’t over-toast the bread—aim for golden and crisp but not rock-hard.
  • Whip the ricotta until fluffy for the best texture.
  • Tear the prosciutto into smaller ribbons so each bite is balanced.
  • Assemble just before serving so the bread stays crisp.

Serving Suggestions

  • Wine Pairing: These crostini pair beautifully with a crisp Prosecco or a light Pinot Grigio.
  • Swap fig jam for apricot preserves or honey for a different sweet note.
  • Add a few arugula leaves under the prosciutto for a peppery bite.
  • Serve alongside a cheese board or antipasto platter for an effortless spread.

Storage Instructions

  • Best enjoyed fresh, assemble just before serving.
  • Store toasted crostini (plain) in an airtight container for up to 2 days.
  • Keep whipped ricotta covered in the fridge for up to 3 days.
  • Prosciutto should be refrigerated and added right before serving.

Nutrition Facts

Serving: 1crostiniCalories: 129kcalCarbohydrates: 11gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 14mgSodium: 194mgPotassium: 55mgFiber: 0.4gSugar: 3gVitamin A: 92IUVitamin C: 1mgCalcium: 51mgIron: 1mg
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