All great cocktails deserve a delicious snack. This Thanksgiving, serve Apple Cider Whiskey Rose alongside fig and prosciutto crostini for an elegant, crowd-pleasing appetizer. These small toasts are stunning when passed around at holiday gatherings and pair beautifully with fall cocktails.
The crostini use just a handful of simple ingredients to create a delightful sweet-and-salty contrast. I especially love using cranberry-walnut or other seeded breads from your grocery bakery for extra texture and flavor. If fresh figs are out of season or not your favorite, substitute thinly sliced pears or apples for a similarly autumnal result.
Below is the full recipe and simple steps to prepare these fig and prosciutto crostini.
Fig and Prosciutto Crostini
ingredients
- 8 slices cranberry walnut or seeded bread
- Olive oil, for brushing
- 1 ½ cups ricotta cheese
- Flaky sea salt
- 6–8 fresh figs, thinly sliced
- 8 prosciutto slices
- Honey, for drizzling
- Fresh thyme sprigs
instructions
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Preheat the oven to 375°F (190°C). Lightly brush each bread slice with olive oil and toast on a baking sheet until golden around the edges, about 6–8 minutes.
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Spread a thin, even layer of ricotta on each toast. Season lightly with flaky sea salt.
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Top with fig slices and fold or drape a piece of prosciutto over each crostini. Garnish with fresh thyme and finish with a light drizzle of honey.
notes
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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More Thanksgiving inspiration and menu ideas can help you plan a cohesive holiday spread. Explore other seasonal recipes—savory mains, sides, and desserts—that complement these crostini to create a memorable Friendsgiving or Thanksgiving celebration.