Sunday, November 20, 2011

Crostini with Cream Cheese, Prosciutto & Fig

At the Historical League Open House, President Sharron McKinney spoke of the many things the League is doing. President Elect, Pam Ryan, co-hosted the event with Leslie Christiansen. Pam presented owners of the historic Craftsman-style home, Shelly and Griff Hearn, with Tastes & Treasures

cookbook and our new Centennial book, AZ Recollections and Reflections, as a thank you for hosting the Open House. The "Before" and "After" photos of their remodeling was impressive.

Another great appetizer served was Crostini with Cream Cheese, Prosciutto and Fig.



8 oz Cream Cheese, at room temperature

4-6 dried Garland figs, finely chopped

5-6 slices prosciutto, cut in a thin ribbon, or chiffonnade

1 baguette French bread

Truffle Oil

Extra Virgin Olive Oil


  1. Preheat oven to boil. Place oven rack near the top.
  2. Slice bread about 3/8-inch thick, cut about 24 slices. Place on a sheet pan and drizzle witholive oil.
  3. Lightly toast one side of the bread, about 3-4 minutes. Allow bread to cool.
  4. Using a butter-knife spread a thin layer of the cream cheese on the toasted side. Sprinkle with the chopped figs and prosciutto.
  5. Just before serving, drizzle with a few drops of the truffle oil.

Serves 12 as an appetizer