Fig, Prosciutto & Manchego Toasts with Fig Balsamic

This is the appetizer that makes people think you fussed — sweet fig, salty prosciutto, nutty Manchego, and a dark, syrupy fig balsamic, all on a crisp toast. It comes together in fifteen minutes and disappears in five.

Ingredient Spotlight. Our Black Mission Fig Dark Balsamic Vinegar is dense and jammy — drizzled over the top it ties the sweet and salty together. We brush the bread with our Coratina Medium EVOO, a robust varietal that crisps it beautifully.

Ingredients

• 12 slices rustic or pumpernickel bread
• Coratina Medium EVOO, for brushing
• 4 Tbsp fig jam
• 1 block Manchego, thinly shaved
• 6–8 slices prosciutto, torn
• 6–8 fresh figs, quartered
• 2 Tbsp Black Mission Fig Dark Balsamic · fresh thyme · flaky salt

Instructions

1. Heat oven to 375°F. Brush the bread on both sides with Coratina EVOO and arrange on a sheet pan. Toast 5–7 minutes, flipping once, until crisp and golden.
2. Spread each toast with fig jam, then a shave of Manchego, a piece of prosciutto, and a fig quarter.
3. Drizzle with the Fig balsamic, scatter with thyme and a little flaky salt, and serve right away.

Chef's Notes

• For an even glossier finish, simmer the Fig balsamic 2 minutes into a quick reduction.
• No fresh figs? Dried figs, thinly sliced, work beautifully.

Make It Yours

• Add a drizzle of hot honey for a sweet-heat version.
• Swap our Rosemary Fused Olive Oil for the brushing oil for a piney note.

Allergens: contains gluten and dairy.

Our Fig balsamic is a board-and-toast essential — come taste why it's a shop favorite.