7:43 am - Tuesday, October 23 2018
Home / Food / Fig Crostini



Fig Crostini

fig crostini by The Culinary ChaseI’ll admit that up until a few years ago I would never have given fresh figs a second thought. I’ve used dried figs in recipes but never had the courage to try a fresh one.

How would I prepare them?  Would they need special handling?  How would they taste? Dried figs are available year-round and let me tell you this, they taste nothing like a fresh one!   A fresh fig can taste like a mix of a peach and a strawberry. Look for figs that have a rich, deep color and are plump, slightly soft, but not mushy. They should have firm stems, no shriveling, and be free of bruises. Smelling figs can also give you clues into their freshness and taste. They should have a mildly sweet fragrance and should not smell sour (may be spoiled). Figs taste better at room temperature so take them out of the fridge 30 minutes before hand.  This fig crostini is super easy to prepare so give it a go…you won’t be disappointed you did.

fresh figs, sliced
baguette, sliced
extra-virgin olive oil
Parmesan, thinly sliced
freshly ground black pepper (optional)
prosciutto slices

black mission figs by The Culinary Chase1) Toast bread slices.
2) Build the crostini by placing prosciutto on top of bread, followed by Parmesan and fig slices. Drizzle with olive oil and top with a scattering of freshly ground black pepper.

fig crostini 2 by The Culinary ChaseThe Culinary Chase’s Note: You can also experiment with Gorgonzola, manchego or goat’s cheese.  Enjoy!

The post Fig Crostini appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


You might also like...


poached shrimp in olive oil

If there’s one staple I always have in my freezer, it’s a bag of frozen shrimp.  They’re so versatile and many shrimp recipes out there are easy to prepare, economical and perfect for a mid-week meal.  I recently...

Leave a Reply

Your email address will not be published. Required fields are marked *