Thyme Fig, Gorgonzola + Parma Ham Shards Crostini
Serves: Makes about 15 - 20 crostini
  • 1 small stone-baked baguette
  • 1 tsp olive oil, plus extra for brushing and drizzling
  • 6 – 8 figs, sliced
  • 2 tsp thyme leaves
  • 150g gorgonzola
  • 6 slices parma ham
  1. Slice the baguette into 15-20 slices about 5mm thick. Brush each side of the bread with olive oil. Heat a griddle pan to high, and cook the slices in batches for about a minute on each side, until slightly charred. Cool on a wire rack.
  2. Place the sliced figs in a bowl with 1 tsp olive oil and 1 tsp of the thyme leaves. Mix gently. Heat a griddle pan to medium and cook the figs for a minute or so until heated through, but not collapsed. Remove from the heat and set aside.
  3. Place the parma ham slices on a foil-covered baking tray and drizzle with a little olive oil. Place under a hot grill for a several minutes until crisp and golden, turning halfway through. When cool, break the crisped parma ham into shards and set aside.
  4. Spread the cooled crostini slices with the gorgonzola. Place a fig slice on each, and top with a parma ham shard. Scatter with the remaining 1 tsp thyme leaves, and drizzle with olive oil.
Recipe by The Foodie's Way at