Ingredients
- 150g Parmigiano Reggiano, thinly sliced
- 1 Baguette or ciabatta, sliced thinly
- 4-5 Fresh figs, halved or sliced
- 2 Tablespoons Organic Extra Virgin Olive Oil
- A Handful of coarsely chopped walnuts
- Glaze With Balsamic Vinegar of Modena Fig Naturally Flavored
- Fresh basil leaves for garnish
- Salt and pepper, to taste
Instructions
Prepare the Bread:
1. Preheat the oven to 200°C (392°F).
2. Arrange the baguette or ciabatta slices on a baking sheet and brush them with Organic Extra Virgin Olive Oil.
3. Toast the bread slices in the oven for about 5-7 minutes, or until golden and crispy. Let cool slightly.
Assemble the Crostini:
4. On each toasted bread slice, place a slice of fresh fig.
5. Top with some Parmigiano Reggiano shavings.
6. Sprinkle with coarsely chopped walnuts and season with a pinch of salt and pepper.
Finish and Serve:
7. Drizzle a generous amount of Glaze With Balsamic Vinegar of Modena Fig Flavored over each crostini.
8. Garnish with fresh basil leaves.
Serve:
9. Arrange the crostini on a serving platter and serve immediately, possibly accompanied by a glass of chilled white wine or prosecco.
— Preparation Time: 15 minutes
