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Fig Crostini

I'm always looking for new recipes for impressive yet simple appetizers when entertaining at home or when I've been invited to a dinner party. This recipe is adapted slightly from one from California Figs and is both decadent and beautiful in terms of presentation. Although I hate to use dried figs when they're so lusciously ripe and in season, I think this recipe is delicious enough to make up for it! Fig Crostini

Fig Crostini

Ingredients ~
15 dried mission figs
1-1/4 cups full-bodied red wine (I used Cabernet Sauvignon)
1/2 baguette, sliced into 1/2" thick rounds
1/2 cup whole milk ricotta
1/4 lb prosciutto

Preparation ~
Preheat oven to 350° F.

Using a small knife, trim the stems off the figs and cut the figs in half lengthwise.

Place the figs and the wine in a small saucepan, bring to a simmer over medium-low heat, and simmer about 20 minutes until figs have absorbed most of the wine and they are tender and plumped. Remove figs with a slotted spoon to a bowl and reserve for later.

Some reduced wine should remain for sauce; return wine to medium heat and simmer again until reduced by half and a syrupy liquid remains. Let cool slightly.

Lay the bread slices on a baking sheet and toast lightly in the oven, about 5 minutes. Remove from oven and let cool.

Spread about a tablespoon of ricotta on each crostini then layer a small piece of prosciutto on top of the cheese. Place three fig halves on top of the prosciutto and finish by drizzling the remaining reduced wine on top of the figs. Serve immediately.

Makes about 10-15 crostini.