Fig-Prosciutto Crostini with Brie, Walnuts & Rosemary

Some of the popular flavors of Fall, all combined into an
easy, tasty appetizer or snack The combination of
sweet and salty is practically irresistible!

If you have fresh figs, you could slice them in place
of the fig jam ~  substitute thin apple slices, or pears
for the sweet base if you like. 

The recipe is really versatile ~ you can substitute any
favorite jam or preserves, a different cheese and
other toasted nuts (or leave them out entirely.)

It's one of those easy recipes that you can put together
on a moments notice for unexpected guests.

I added the prosciutto, toasted walnuts and the 
rosemary needles as a garnish  (after broiling the bread --spread
with the jam and topped with a piece of Brie) ~
but if you want to assemble ahead with no last minute work, 
you could simply layer the toppings on the bread slices and 
bake in a hot oven until the jam is bubbling and the cheese is melted. 
The prosciutto becomes a little crisp, 
and the rosemary takes on a delicate, toasty crunch.

Cut the bread about 1/2-inch thick, then add the toppings. The texture is
best if you do not toast it first ~ just add the toppings and broil until the
jam is heated and the cheese is melted.

No need for an actual recipe, this one is
particularly easy to remember.

Other suggestions you might like:
Apricot, Raspberry, Peach jam, or a smear of honey; 
 other toasted pine nuts~ 
pecans, sliced (or chopped) almonds, or macadamia nuts.
Goat cheese, cream cheese, Gorgonzola or Blue, etc. ~

There are all kinds of possibilities . . .

Instead of serving as an appetizer or
snack,  substitute them for the cheese course after a special dinner.

Mix it up and try this idea with your own favorite toppings ~ 
I believe you'll enjoy.   

Thank you for stopping by
today, friends!

xo~Mari   :)

1 comment:

Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .


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