Prosciutto Recipe

Prepare cheeses

Grate or thinly slice the Fontina so it melts easily on the bread. If using a very soft Fontina, slice paper-thin. Place the softened goat cheese in a small bowl and stir briefly to make it spreadable.

Assemble sweet spread base

Using a small spoon, mix half of the fig jam with the goat cheese to create a slightly sweet, spreadable mixture (optional — you can also use plain goat cheese and reserve jam as a separate layer). This mellows the sweetness and helps it adhere to bread.

Prepare bread

Arrange baguette or ciabatta slices on a baking sheet. Brush each slice lightly with the extra-virgin olive oil on one side.

Toast

Preheat oven broiler or a 400°F (200°C) oven. If broiling, place the sheet 6–8 inches from the heat and broil 1–2 minutes until edges are golden (watch closely). If baking, toast for 6–8 minutes until lightly golden. Remove and let cool slightly.

Spread and layer

Spread about 1 tablespoon of the goat cheese–fig mixture (or 1 tbsp goat cheese + 1 tsp fig jam) on each toasted bread slice. Top each with a thin slice or small piece of Fontina (enough to cover) so it warms slightly from the toast.

Add prosciutto

Fold or drape a slice of prosciutto over the cheese on each crostini. If prosciutto slices are large, cut in half before draping to fit the bread slice.

Top with arugula

Toss arugula lightly with a pinch of flaky sea salt and a drizzle (about 1 teaspoon) of olive oil to dress. Pile a small handful (about 1–2 tablespoons) of dressed arugula on top of each prosciutto-topped crostini.

Finish with balsamic & seasoning

Drizzle each crostini with balsamic glaze (about 1/4 teaspoon to 1/2 teaspoon per piece depending on preference). Sprinkle a light grind of black pepper over the finished crostini.

Arrange crostini on a platter and serve immediately so the bread remains crisp. Provide extra fig jam and balsamic glaze at the side for guests who want more.