- 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.