This October has been my busiest, most terrifying month that has been testing my live/work/play/cook balance. At work, I lost a few digital models of the residence I’ve been rendering for weeks before our client meeting. At home, I was miserably defeated by my new bread machine 3 times in my attempt to make almond croissants for friends flying in every week this month…These fails have convinced me to stop trying to make/do everything on my own, to stick to fresh, conveniently ready-made breads at my local bakery for my recipes until I overcome my fear of dealing with yeast.
On the hindsight, I had a glorious 3 day weekend. I mainly spent it with a handful of stellar architects. My new Romanian architect friend and I biked over 20 km throughout Tokyo to see some kickass Kuma and Ando buildings. On Monday I came home to quickly prepare this sweet and savory crostini recipe for my Italian architect friend’s aperitivo, an Italian social gathering that consists of appetizers and drinks.
This recipe was made for two reasons:
- I miss America and my mornings in Seattle of when my cousin and I would prepare fresh fig prosciutto flatbreads over her balcony.
- I needed to use the birthday sake my Japanese architect friend gave me – who suggested that I pair it with prosciutto.
Anyway, this crostini recipe consists of brie melted on a toasted baguette.. with savory slices of prosciutto and figs.. that’s all drizzled with sweet honey. Dare. To. Share.
- 1 French baguette
- Extra virgin olive oil
- Brie cheese
- 12 slices Prosciutto
- 4 Fresh figs
Slice baguette into 1/2″ slices and place on baking sheet. Lightly drizzle with olive oil.
Broil for 2 minutes, until golden brown.
Remove from oven and spread a slice of brie cheese on top of each crostini.
Tear prosciutto slices into thirds and arrange prosciutto on top.
Slice the figs into fourths or sixths and arrange on top of the prosciutto.
Just before serving, lightly drizzle with honey.
Plate by Rimout