This goat cheese and prosciutto croissant with balsamic figs is a delicious combination of already tasty ingredients. They all come together to make a sandwich that would make any lunchtime better.
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When my elder son was young, we really needed to get out every day. Every. Single. Day. He was most definitely not one to be stuck in the house. He very clearly needed to be out and about, whatever that might be. Our four walls weren’t quite enough for him after about 20 minutes.
To be honest, though, I preferred to be out too. And thankfully, there were some other moms in the same position.
One of the places we met, particularly in the winter, was the children’s museum. As well as being entertainment for the kids, it was a good excuse to try some of the good sandwich shops for lunch.
This sandwich is based on something that I have had a few times in one of those sandwich shops, though with a few of my own twists.
Making the balsamic figs
The balsamic figs are kind of a jam or compote, just less broken up, and can be made in advance and stored in the fridge for a week or two to be used when you are ready.
It’s easy to make, just chop up the figs and boil them with a mixture of orange juice, balsamic vinegar and sugar so that you get a nice gooey layer over the figs that helps enhance their flavor and preserves them.
Building the prosciutto croissant sandwich
The rest of the sandwich is all really quick to put together. You just spread on the goat cheese, top with prosciutto then add the figs and arugula.
While I really liked the texture of a croissant for this, you could also use other bread instead, such as a sourdough or ciabatta. All in all it’s a really tasty and easy sandwich, with lots of great flavors in there that come together wonderfully in every delicious bite. Thankfully there were some balsamic figs leftover so I could have it again soon after.
See just how easy it is to make in the short video
And what better way to celebrate my 100th post – I can hardly believe it is so many already, but apparently it is! I’ve really enjoyed making, and of course eating, all the various things I have shared with you in that time and I hope you have enjoyed reading about them.
I also have many more delicious things in store so do keep coming back! In fact, why don’t you subscribe and be notified of each post in your inbox? (Sign up form in the sidebar) Then you can get going on this delicious goat’s cheese and prosciutto croissant sandwich.
Looking for more tasty sandwich recipes? Try these!
- Eggplant spinach grilled cheese
- Seared tuna sandwich with Asian sesame slaw
- Romesco bacon grilled cheese sandwich
- Spanish chorizo sandwich
- I also can’t wait to try this classic muffuletta sandwich from Garlic and Zest
- Plus get more ideas in the lunch recipes archives.
Goats cheese and prosciutto croissant with balsamic figs
For the balsamic figs
- 4 oz fresh figs 115g
- 2 tbsp orange juice
- 1 tbsp sugar
- 1 tsp balsamic vinegar
For rest of sandwich
- 2 croissants
- 1 handful arugula rocket
- 4 slices prosciutto approx, or more, if you wish
- 2 oz soft goat's cheese 60g, approx
- To make the balsamic figs, cut off the end stem from each fig then cut into quarters top to bottom.
- Mix the orange juice, sugar and vinegar in a small pan and add the figs. Stir so that the sugar dissolves, bring to a boil and simmer for around 15 minutes so that the liquid becomes sticky.
- Transfer to a container and set aside to cool.
- When ready to make sandwich, cut open the croissant through the middle and lightly toast it.
- Put a handful of arugula on one side, topped with slices of prosciutto and pieces of fig. On the other side, carefully spread some goats cheese (it may be hard as it's crumbly, but do as best you can). You can gently toast the cheese side under the broiler/grill so that it softens.
- Put the two pieces together and enjoy.
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This post has been updated, primarily with new photos – original photos included the following: