Califonia Bountiful

Fig, corn and pecorino crostini

The fig and corn mixture can also be served as a relish for pork chops or other grilled meats. Opt for fresh figs when in season—summer through fall.

Executive Chef Rocky Maselli
A16 Rockridge, Oakland

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1 pint fresh or dried green or black figs, cut into quarters or smaller
Corn from 3 to 4 ears, cut off the cob
1 shallot, thinly sliced
Leaves from 1 sprig thyme
2 tbsp. white wine vinegar
Olive oil
Salt and freshly ground black pepper, to taste
6 slices crusty bread, cut in halves or thirds to make 12 to 16 pieces
3 1/4 oz. pecorino cheese, shaved


Place figs in a mixing bowl with corn, shallots, thyme leaves, vinegar, 1 tbsp. olive oil, salt and pepper.  

Preheat oven to 350 degrees. Drizzle bread slices with olive oil and toast until golden, about 10 minutes.

Top toasted bread slices with fig and corn mixture. Garnish with shaved pecorino and serve. 

Makes 12 to 16

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