Crostini with Prosciutto, Figs, and Mint

Name: Crostini with Prosciutto, Figs, and Mint
Yield: 4 servings
Ingredients: 1 1 loaf of ciabatta bread, cut into 1/2-inch slices; 1 1 large clove of garlic, peeled and cut in half; 1 Good-quality extra virgin olive oil; 1 6 large ripe figs; 1 12 slices of prosciutto; 1 Small bunch of fresh mint; 1 Extra virgin olive oil; 1 Balsamic vinegar; 1 Freshly ground black pepper

From the kitchen of Carly

Garlic-rubbed ciabatta meets salty prosciutto and jammy figs in this elegant bite. Hot crostini get draped with cured pork, topped with torn fruit, then finished with fresh mint, good oil, and a balsamic whisper. Simple, sophisticated, ready in minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 loaf of ciabatta bread, cut into 1/2-inch slices
11 large clove of garlic, peeled and cut in half
1Good-quality extra virgin olive oil
16 large ripe figs
112 slices of prosciutto
1Small bunch of fresh mint
1Extra virgin olive oil
1Balsamic vinegar
1Freshly ground black pepper

Instructions

Grill your slices of ciabatta. While they're still hot, rub them gently with the cut side of the garlic and drizzle with good-quality extra virgin olive oil.
Tear the figs in half, then drape a piece of prosciutto over each of your hot crostini and squash a piece of a fig on top. Finish with mint leaves and serve drizzled with a little extra virgin olive oil, a drop of balsamic vinegar, and some freshly ground black pepper.