COR Black Fig, Prosciutto & Gorgonzola Crostini
As we slip from late summer into early autumn and the final weeks of fig season, Mark Chapman of COR restaurant shares a beautifully simple crostini recipe.
Ripe black figs, silky prosciutto, and creamy gorgonzola dolce – a perfect harmony of salty and sweet, and a fitting way to savour the last of the summer flavours.
Tucked away in Bristol’s vibrant Bedminster neighbourhood, COR brings a thoughtful and contemporary approach to modern European dining. The restaurant has earned its reputation for refined, ingredient-led dishes that feel both comforting and elevated.
2 black figs
30g sliced prosciutto
40g gorgonzola cheese
2 thin slices of bread
Good olive oil
Salt & white pepper to taste
Black balsamic vinegar
- Start by slicing 2 slices of bread thinly.
- Season with olive oil and salt.
- Bake in the oven at 180c until golden brown – you want it crunchy.
- Allow to cool, then place onto a plate.
- Layer the sliced prosciutto on top of the toasted bread.
- Cut the figs in half on a chopping board.
- Gently open them up and season with salt.
- Place the figs on top of the prosciutto.
- Add a nice small dollop of the gorgonzola cheese on top of each fig.
- Drizzle with olive oil and a few drops of black balsamic.
- Season with salt and pepper to taste.
Enjoy!
Over the coming months we’ll be championing other great chefs from Bristol’s exciting food scene. We’re thrilled to share their incredible recipes and showcase the restaurants that inspire us, all while bringing you dishes you can easily recreate at home.