Sage and onion crostini with crispy parma ham and honeyed figs
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Sage and onion crostini with crispy parma ham and honeyed figs
Keep it casual with these little toasts that can be handed around with pre-dinner drinks. If you have any vegetarians in the house, simply replace the crispy Parma ham with a crumble of goat’s cheese instead
Serves: 6
Prep time: 20 minsTotal time: 
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Nutritional information (serving)
Calories
276Kcal
Fat
9gr
Saturates
2gr
Carbs
39gr
Sugars
16gr
Fibre
4gr
Protein
9gr
Salt
1.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 3 tbsp olive oil
- 4 red onions, sliced
- 1 tbsp balsamic vinegar
- 1 tbsp soft dark brown sugar
- 8 sage leaves, finely shredded
- 1 x 270g ciabatta, cut into 12 slices
- 80g Parma ham
- 1 tbsp clear honey
- 6 figs, sliced
Step by step
Get ahead
Make the caramelised onions, ciabatta toasts and crispy Parma ham in advance, then simply assemble when you are ready to serve.
- Heat 2 tablespoons of the oil in a large frying pan and gently fry the onion for 20-25 minutes, until very soft and lightly caramelised. Add the balsamic vinegar and brown sugar and bubble for 2-3 minutes, until sticky. Stir through the sage and some seasoning, and continue to cook for 1 minute. Remove from the heat and set aside to cool.
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the ciabatta slices on a baking tray and drizzle over the remaining oil. Bake for 8-10 minutes, or until golden and crisp.
- At the same time, lay the Parma ham slices out on a baking tray and bake in the oven, while the bread is toasting, for 5-6 minutes, or until crispy.
- Heat the honey in the microwave for 30 seconds then brush over the fig slices. To construct the crostini, top each ciabatta slice with some of the caramelised onion, two slices of fig and a shard of crispy Parma ham.
