Ham, Tam, and Jam: a time-tested combination. Here, a quick fig jam with citrus provides a sweet counterpoint to our buttery, briny triple cream Mt Tam. Add thinly-shaved, rich Prosciutto and crusty sourdough baguette to complete this stunningly simple appetizer. Served at room temperature or warmed under the broiler, we'll be eating these crostini for breakfast, lunch, and dinner.
Recipe, food styling, and photography by Lindsey Eats LA.
1 sourdough baguette
2 oz prosciutto, thinly slices
2 garlic cloves
8 oz wheel of Mt Tam cheese, sliced
4 slices Mt Tam (about 1/2 wheel)
Top with: lemon zest, olive oil, sea salt, and freshly ground pepper
For the Fig Jam
1 pound fresh figs, halved
3/4 cup sugar
2 tablespoons water
Juice and zest of one lemon
Pinch of sea salt
- Begin by making your fig jam! In a food processor or blender, add your figs with 2 tablespoons water and blend until a thick and smooth consistency forms. You don’twant it too watery, and I prefer a little bit of chunks, so just a few pulses.
- Place in a sauce pan and add your sugar, lemon juice and zest of a lemon with salt. Reduce everything down for about an hour, at medium-low heat, until the sugar is dissolved and the mixture has thickened significantly and turned into a jam! Set aside in a container and let cool, then place in the fridge.
- In the meantime, slice and toast your bread and remove. Rub garlic on the toast. Spread on your jam, then sliced Mt. Tam cheese, then a slice of prosciutto. Top with lemon zest, oil, salt and pepper. Serve!
For the full recipe with additional tips, visit Lindsey Eats LA.