Crostini with Prosciutto, Figs, and Mint

Epicurious  | February 2006

By Jamie Oliver

• 1 loaf of ciabatta bread, cut into 1/2-inch slices
• 1 large clove of garlic, peeled and cut in half
• Good-quality extra virgin olive oil

• 6 large ripe figs
• 12 slices of prosciutto
• Small bunch of fresh mint
• Extra virgin olive oil
• Balsamic vinegar
• Freshly ground black pepper

Grill your slices of ciabatta. While they're still hot, rub them gently with the cut side of the garlic and drizzle with good-quality extra virgin olive oil.

Tear the figs in half, then drape a piece of prosciutto over each of your hot crostini and squash a piece of a fig on top. Finish with mint leaves and serve drizzled with a little extra virgin olive oil, a drop of balsamic vinegar, and some freshly ground black pepper.