I’m loving this fig chia jam recipe. It’s a healthy jam that tastes like the inside of a fig newton. I love this stuff spread on a whole wheat English muffin for breakfast.
It’s also good as part of this appetizer: crostini with prosciutto, fig jam, & goat cheese. The sweetness of the jam compliments the tangy goat cheese and salty prosciutto.
For those people who don’t like goat cheese, I would use cream cheese. That’s another easily spreadable, tangy cheese that would be a good substitute.
To make this appetizer, start by making the crostini. Slice up a French baguette and lay the slices on a baking sheet. Brush them with olive oil and sprinkle with salt and pepper. Bake until they are toasted and golden brown.
Then spread on some goat cheese (or cream cheese). Spread fig jam on top of the cheese. And top with shaved prosciutto.
Of course, you can use store-bought fig jam if you don’t want to make your own. I just happen to be partial to this recipe.
- 1 8 oz. loaf French baguette
- 2 tbsp. olive oil
- Pinch of salt
- Pinch of ground black pepper
- 4 oz. soft goat cheese
- 4 oz. fig jam (I used my fig chia jam recipe)
- ¼ lb. (4 oz.) shaved prosciutto
- Preheat oven to 350 degrees F.
- Prepare the crostini. Slice the bread into ½-3/4 inch slices (makes about 20 pieces). Lay the bread slices on a baking sheet and brush with the olive oil. Sprinkle with salt and pepper. Bake for 6-8 minutes, until the bread begins to toast. Let cool for 3-4 minutes.
- Divide the goat cheese among the crostini and spread it into a thin layer (a little over a teaspoon on each). Do the same with the fig jam, spreading an even layer on top of the goat cheese.
- Divide the prosciutto into 20 equal portions. Roll the pieces of prosciutto up neatly and place on top of the jam.