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Crostini with Gorgonzola, Prosciutto and Balsamic Fig Spread

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Crostini with Gorgonzola, Prosciutto and Balsamic Fig Spread

This easy to make appetizer is delicious, sophisticated and elegant.  Toasted french bread crostini is topped with baked prosciutto, creamy gorgonzola, our Balsamic Fig Mostarda Spread and fresh rosemary. 

Crostini with Gorgonzola, Prosciutto and Balsamic Fig Spread (makes about 12 crostini)


1 French Baguette (cut at an angle - about 1/2 inch thick slices)
Olive Oil
8 oz Gorgonzola (I used BelGioioso creamy gorg cheese - found in cheese section at grocery store)
4 oz thinly sliced Prosciutto (about 6 slices)

Preheat oven to 375 degrees F

Brush both sides of baguette slices with olive oil and sprinkle with salt.

Line baking sheet with parchment paper, place crostini on baking sheet and bake for approximately 15 minutes or just until golden brown turning once.  Careful not to burn.

During same time, line a baking sheet with parchment paper and place prosciutto slices on baking sheet, baked for approximately 10 minutes (keep an eye on prosciutto, you want it to be just slightly crispy but not too crispy or it will crumble)

Remove prosciutto from oven and then crostini from oven.

Assemble your crostini:

Layer crostini with 1/2 piece of baked prosciutto, a thin slice of gorgonzola, a dollop of Wozz! Balsamic Fig Mostarda Spread and top with a leaf or 2 of fresh rosemary.


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