In August, when the fig trees are laden down with fruits hidden amongst the huge leaves and fallen figs burst open to form a sweet nectared carpet at the base of the trees, it’s time to pull out the fig recipes. This baked crostini recipe makes a delicious starter, and creamy melted mozzarella, salty prosciutto and honeyed figs are a sublime combination.
– extra virgin olive oil
– 1 or 2 ciabatta or baguettes, cut into 12 slices 2cm thick
– 3 x 100g balls of mozzarella, each ball cut into 4 pieces
– 6 slices of prosciutto, each slice cut in half
– 6 figs, halved
– 2 tbsp runny honey
1. Preheat the oven to 200C.
2. Brush a baking tray with olive oil and place the ciabatta slices on the tray. Top each piece of bread with a slice of mozzarella and ham.
3. Bake in the oven until the mozzarella softens, but don’t allow it to melt completely. Remove from the oven and top each crostino with half a fig. Drizzle with olive oil and a little honey and eat immediately.
N.B: The best figs are the small, late-season Settembrini, which are available in September.‘In Italy, eating translates into saporous feasts, merriment and chat, and all guilt free. I had travelled from purgatory to heaven.’ So begins Eileen Dunne Crescenzi’s wonderful adventure with Italian food, culture and celebrations. In Festa the renowned restaurateur shares the recipes and memories that defined her many happy years living la dolce vita. For every occasion there is a recipe, and for every recipe there is a story about the trials and triumphs of an Irish food lover’s life in Italy.
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