Air Fryer Sourdough Party Prosciutto Fig Crostini
Golden-crispy sourdough crostini from the air fryer, layered with creamy ricotta, silky prosciutto, fresh figs, and a drizzle of honey—an elegant appetizer that comes together in under 30 minutes.
- Prep
- 15 min
- Cook
- 9 min
- Wait
- 2 min
- Total
- 26 min
- Makes
- 12-16 crostini (4 servings)
Steps
Before you start
- Preheat the air fryer to 375°F (190°C)
- Remove ricotta from the refrigerator 15-20 minutes ahead so it spreads easily at room temperature
- Have all toppings (prosciutto, figs, honey, thyme, pepper) prepared and within easy reach
- Read through to understand timing—these are best enjoyed immediately after assembly for maximum crispness
Arrange bread for crisping
- Pat the sourdough slices dry with paper towels.
- Arrange them in a single layer in the air fryer basket, overlapping slightly if needed.
- Lightly brush the top of each slice with olive oil if desired (this helps them crisp more evenly), then season lightly with sea salt.
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Tip: Patting the bread dry ensures even crisping without soggy spots.
Air fry until crispyOven 375°F / 190°C
- Set the air fryer to 375°F (190°C) and air fry the bread slices for 8-10 minutes.
- Shake the basket at the 4-5 minute mark to ensure even crisping.
- The crostini are done when the bread is golden brown and feels crispy throughout.
- Watch carefully in the last minute to prevent burning.
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Ready when: Bread is golden brown and crispy when gently tapped
Tip: Air fryers vary in intensity, so check at 7 minutes to avoid over-browning.
Slice the figs
- While the bread crisps, slice or quarter the fresh figs into 1-2 pieces each, depending on their size.
- Set aside on a small plate.
- If figs are very soft, slice them just before assembly to prevent them from becoming too juicy.
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Tip: Slice figs close to assembly time to keep them fresh and prevent the crostini from becoming soggy.
Cool bread briefly
- Transfer the crostini to a clean surface or serving platter and let them cool for 1-2 minutes.
- They will continue to crisp slightly as they cool and become firm enough to top without the toppings breaking through.
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Ready when: Bread is cool enough to handle but still warm to the touch
Spread ricotta on crostini
- While the crostini are still slightly warm, spread about 1 tablespoon of ricotta onto each slice in an even layer, leaving a small edge.
- The warmth helps the ricotta spread more easily and creates better adhesion.
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Tip: Spreading ricotta while the bread is still warm helps it stick and creates a creamier texture.
Layer with prosciutto
- Fold or arrange a thin slice of prosciutto on top of each ricotta-covered crostini.
- You can crumple it slightly for rustic texture or lay it flat, whichever you prefer.
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Tip: Prosciutto can tear easily—handle gently. If it breaks, layer the pieces to cover the ricotta.
Top with figs and honey
- Place 1-2 fig slices on top of the prosciutto on each crostini.
- Drizzle the entire platter lightly with honey, or drizzle individual crostini for more control.
- Use about 1 teaspoon of honey per 2-3 crostini to prevent over-sweetening.
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Tip: Drizzle honey just before serving so it doesn't soak into the crispy bread.
Garnish and serve immediately
- Finish each crostini with a small pinch of fresh thyme leaves and a few cracks of freshly ground black pepper.
- Serve immediately while the bread is still crispy and warm.
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Tip: These are best enjoyed immediately, as the crispy bread will soften as the ricotta and fig juices accumulate.
Good to know
Tips
- If fresh figs aren't in season, good-quality fig jam delivers concentrated flavor and can be spread directly onto the ricotta.
- For a party, prep all components in advance and assemble crostini just before serving to keep the bread crispy and flavors fresh.
- Brushing bread with olive oil before air frying adds extra flavor and ensures more even, golden crisping—recommended but optional.
- If your prosciutto tears, layer the pieces gently to cover the ricotta—the rustic overlap looks natural and intentional.
Make ahead
Air-fry the bread up to 2 hours ahead and store in an airtight container at room temperature. Assemble crostini just before serving for maximum crispness.
Storage & reheating
Best served immediately. Assembled crostini stay crispy for up to 4 hours in an airtight container at room temperature, but they're best served right away as the crispy bread will soften over time. The air-fried bread can be refreshed in the air fryer at 350°F (175°C) for 2-3 minutes if needed before topping. Store ricotta, prosciutto, and figs separately in the refrigerator (ricotta up to 5 days, prosciutto 3-4 days, figs 2-3 days) for best results.
Substitutions
- fresh figs → dried figs or fig jam/preserves. For dried figs, soften in warm water and chop finely. For fig jam, use ½ to 1 teaspoon per crostini and lighten or skip the honey drizzle to avoid over-sweetening.
- fresh ricotta cheese, at room temperature → whipped goat cheese or burrata. Goat cheese offers tanginess; burrata adds creamy luxury. Use the same amount (about 1 tablespoon per crostini).
- prosciutto, thinly sliced → pancetta or thin-sliced spicy salami. Pancetta brings smokiness; salami adds heat. Both work equally well and maintain the sophisticated flavor profile.
- sourdough bread → ciabatta or Italian white bread. Ciabatta has a lighter crumb and extra crispness; white bread works but lacks sourdough's signature tangy flavor.
