Recipes: Prociutto, Fig, and Mint Crostini (Jamie Oliver)

This is a Jamie Oliver dish I mildly modified. It's super easy to make, and you can even use pre-made crostini if you're in a hurry. This is sure to be a crowd favorite at your next party, as the flavors are not common but go so well together.

Prep. Time: 10 minutes
Cook Time: 10 minutes

Ingredients:

1 baguette (pre-made crostini can be substituted)
extra virgin olive oil
1-2 cloves garlic whole
mission figs (1/2 per crostini)
1 bunch fresh mint leaves
4 oz prociutto di parma
reduced balsamic vinegar or regular balsamic vinegar

The process is simple. Start by preheating the oven to 450 degrees. While the oven is heating up, slice the baguette into half inch thick slices and line them in a baking sheet. Brush them generously with olive oil.

When the oven is ready, put them in and toast to a golden brown. My oven got them there in 10 minutes. Check often, making sure not to burn your bread.

In the mean time, get all the other ingredients out and slice the figs lengthwise in half, rinse off and dry the mint, and peel the cloves of garlic.

When the crostini come out of the oven let them cool until you can handle them. Rub some garlic on each of the now crunchy bread. This in Italy is known as bruschetta.


Now that each of the crostini are rubbed down with some garlic, top each of them with a piece of prociutto. You want enough on there that you're going to taste the saltiness and meatiness of the prociutto.


Now top it with a few piece of fresh mint . . .


. . .take a half of a fig and place IT on top, making it all nice and pretty. You get extra points for good placement.


Finally, top it with some reduced balsamic vinegar. If you don't have reduced balsamic, regular balsamic will work.

Reducing balsamic vinegar is easy but takes some attention. Pour balsamic vinegar in a pan on medium high. I used a bottle and had plenty left over. Turn the heat to medium high and bring it up to a simmer and start whisking. Once the balsamic has reduced to 1/5th it's original volume or can coat the back of a spoon it's done. 4-5 minutes is all it takes.


This part is the easy part. Try one make sure it's good enough for friends, try another make sure it's good enough for family, and then try one more to make sure there is quality control.




Thanks Jamie Oliver!
-Joe Kwon

Comments

[Kristen]

This looks like something interesting to try! I think my hubs would like it! woohoo, thanks!

[Adriana]

what a great recipe! i had no idea besides a talented musician you were a talented cook! fantastic!

[Jamie]

My favorite combinations of flavors! Glad I found your blog. When (hopefully) your're back in Kansas City I'll tell you where you need to go :)

[brandi]

Great combo. We have 2 fig trees in the yard of our first home that we just moved into - I can't wait to try this with fresh ones this summer!

So happy to see this link on twitter today :) Hope you guys come through Roanoke again in the fall!

[Mike Altieri]

This looks great Joe. I absolutely love figs in appetizers. I will give this a shot at my little dinner party next weekend. Wife does the heavy-lifting so I am sous chef and appetizers....and bartender.

[brandi]

I tried to send this through your "suggestion page", but I kept getting an error - leaving it here instead!
---

Hi Joe,

I was so happy to find your blog last week! I don't know it escaped me for so long. I have a few fun suggestions, depending on your schedule this year. And I hope you can make it to them!

While this restaurant isn't in my town, it isn't horribly far and my in-laws have us hooked. The Chop House in Harrisonburg, VA is one of the best places I've ever eaten - and we've only eaten in the bar! I got to work with their pastry chef for a day and everything that comes out of that kitchen has been incredible. Things like duck-fat fries and carrot cake donuts are regulars on the menu. It's also neat because it's in an old industrial building downtown that they've redone.

In terms of good old, down home country food, you can't beat The Homeplace in the New River Valley of Virginia. That's only 20 minutes from us, and they have the best roast beef, fried chicken, and beans I've ever had - including my grandma's. Plus, it's in an old farmhouse that sits outside of Blacksburg, which is nice.

Another fun attraction near us is Mountain Lake, which is where most of Dirty Dancing was filmed. There's tons of hiking and biking trails, the lake itself, cabins, and the hotel. They have a great brunch on Sunday mornings that has everything from roast to crab legs to omelets and desserts. And you just can't beat the view from the dining room.

If you guys are ever in these areas, my husband and I would love to take you restaurant hopping! We're big fans and have seen you the past two years when you've come through Roanoke - we hope you guys are planning another concert there this year, too!

If not, we just moved into a new house (our first!) this Christmas and we have a huge backyard that would be the perfect place for a summertime or fall concert :) We'll even grill out for you guys! I couldn't think of a better birthday party than that - jamming out with you guys and lots of good food.

Happy Eating, from one fellow food blogger & lover to another!

We wish you guys the best this year. We were so excited to see on the Grammys - you all deserve everything good that's coming your way. Thanks for doing what you do. Your music has filled our days with happiness more times than I can count. We even (try to) play some of your songs at home ourselves with our guitars and keyboard - it's a fun thing to do together.

And if you guys ever need a girl to sing "Swept Away" with you in Roanoke, I'm here for you! :) I even have a vest I can wear.

Cheers,

Brandi
www.branappetit.com

[Porky LeSwine]

Hi Joe,

Great blog. I am a food blogger from Chapel Hill, with a focus on NC BBQ. I saw the interview with you in the Independent Weekly and would enjoy catching up with you by email for an interview to add to the BBQ&A section of my site. If you're willing, drop me a line at BBQJew at gmail.com.

Best,

Porky/Dan