Journal, Fall/Winter Issue 2018

Fig & Prosciutto Crostini You Should Make for Your Next Party

Every good meal starts with a light, flavorful bite, and this crostini appetizer is just the thing.

These crostini are so simple to throw together, you'll be singing our praises. If figs aren't your thing, don't worry. You can always substitute with pears or apple slices.

Bonus: having appetizers on hand will help buy you time if dinner is running late. Or if you're throwing a whole Friendsgiving bash.

Fig & Prosciutto Crostini


Elizabeth Van Lierde


October 9, 2018


September 16, 2020


4 servings


  • 8 slices of cranberry walnut bread or seedy bread
  • olive oil
  • 1 ½ cups ricotta cheese
  • flaky sea salt
  • 8 figs*, thinly sliced
  • 8 prosciutto slices
  • honey
  • fresh thyme sprigs


  1. Preheat oven 350°F.
  2. Brush bread slices with a thin layer of olive oil and toast lightly in the oven until golden brown (about 10 minutes, flipping halfway through).
  3. Spread a thin, even layer of ricotta cheese on crostini. Sprinkle with sea salt.
  4. Evenly arrange fig slices and prosciutto on crostini. Sprinkle with fresh thyme sprigs and drizzle with honey.
  5. *Note, if figs are no longer in season, substitute with pears or apple slices.

Nutrition Per Serving

Serving Size - 1 Crostini with Toppings
Calories - 515
Carbohydrate - 66.1g
Cholesterol - 64mg
Fiber - 3.9g
Protein - 28g
Fat - 19.6g
Saturated Fat - 5.1g
Sodium - 1564mg
Sugar - 25.7g

Photography by Abagail Halstead & Elizabeth Van Lierde / Recipe by Elizabeth Van Lierde

This recipe originally appeared in the Fall/Winter 2018 issue of The Inspired Home Journal, in the article “Boho Bash.”

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