Port, Prosciutto and Fig Crostini

Port wine and figs are a natural flavor combination and this easy and elegant appetizer makes the most of that classic pairing by adding prosciutto and ricotta for contrast in flavor and texture.

Port, Prosciutto and Fig Crostini
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  • Ingredients:
  • 1 cup dried figs, stemmed and chopped
  • 3/4 cup tawny port
  • 12 slices French baguette, 1/4-inch thick
  • 6 tablespoons whole milk ricotta
  • 6 slices prosciutto, halved lengthwise

Preparation:
Preheat oven to 325° F. Arrange the baguette slices on a baking sheet and bake just until crisp and lightly toasted, 3 to 4 minutes. Remove from the oven and allow to cool.

Place the figs and port in a small saucepan and bring to a slow simmer over medium-low heat. Simmer until figs have absorbed the port and are tender and plumped, 10 to 12 minutes. Remove from the heat and allow to cool.

Spread 2 teaspoons of ricotta on each crostini, then accordion-fold a half slice of prosciutto on top. Top with a small spoonful of the figs and press down lightly. Arrange on a plate and serve immediately.

Makes 12 crostini

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comments & replies

2 comments ~

This looks simple and delicious.

This looks delicious! I have a hard time finding figs at my grocery store, but I would definitely make this if I had them!

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