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This unique crostini recipe features layered toppings of whipped ricotta, prosciutto, and an elegant port wine and fig compote. Together, port wine and figs make a wonderful combination, and pairing those flavors with the salty goodness of prosciutto, and the creaminess of ricotta cheese, creates an appetizer that offers a delicious contrast of flavors in every bite.
Did you know that the word crostini, translated directly from Italian means “little toasts?” Over time, however, we’ve come to think of crostini as a delicious appetizer that can feature a variety of savory toppings. For additional ideas, check out our mascarpone and blue cheese topped crostini (two variations) and our shrimp crostini with avocado puree.
Key Ingredients
- Dried figs: We prefer dried black mission figs for this recipe because they are smaller, sweeter, and more tender than other varieties. When shopping, give the package a gentle squeeze. The figs should yield to pressure, but not feel mushy. Once opened, refrigerate dried figs in an airtight container to prevent spoilage.
- Port wine: Ruby port is our choice for making the fig compote in this recipe. It is generally the least expensive variety and has a sweet, fruity flavor and mild tannins.
- Baguette: Choose a French-style baguette for making crostini. They have a small diameter, a thin, crisp crust, and a tender inner texture – all qualities that make it just right for finger food that’s easy to eat.
- Ricotta cheese: Ricotta cheese has a subtle dairy richness that balances the flavors of the fig compote and prosciutto. We like to whip it together with a touch of heavy cream to lighten the texture a bit. We recommend using whole milk ricotta, but part-skim will work too.
- Prosciutto: The mild saltiness and tender texture of prosciutto provide the perfect complement to the sweetness of the fig compote and the creaminess of the ricotta.
How to Make Crostini with Prosciutto, Ricotta, and Figs
Make the port wine and fig compote: Place the figs and port in a small saucepan and bring to a simmer. Cook until the figs have absorbed the port and are plump and tender, then remove from the heat and allow to cool.
Prepare the crostini: Trim the ends from the baguette and slice it on the bias into oval slices about 1/4 to 3/8″ thick. You’ll need 24 pieces for this recipe. Arrange the slices in a single layer on a parchment-lined baking sheet. Brush each slice of bread with a little olive oil and bake until lightly toasted and crisp around the edges. Set aside to cool.
Whip the ricotta: Place the ricotta cheese and heavy cream in a mixing bowl, and using a hand-held mixer, whip until smooth and creamy.
Add the toppings: Spread some ricotta on each crostini, then fold a piece of prosciutto on top. Top with a spoonful of the port wine and fig compote and press down lightly. Arrange on a serving platter and serve.
Make-Ahead Tips
The crostini, whipped ricotta, and fig-port compote can be made up to two days in advance. The prosciutto can be sliced ahead as well. For the best flavor, all the ingredients should be brought to room temperature before assembling the finished appetizer.
Before storing the crostini, be sure the slices are fully cooled. Place them in a tightly sealed container in a cool dry place. They can also be refrigerated. The whipped ricotta can benefit from a little whisking once it comes to room temperature. The fig-port compote will solidify somewhat in the refrigerator. Stir it before topping the crostini.
Crostini with Prosciutto, Ricotta, and Figs
Ingredients
- 8 ounces dried figs, chopped into 1/4 inch pieces
- 1 cup ruby port
- 1 French baguette, (about 22" long, 3-1/2" diameter)
- Olive oil, for brushing
- 1 cup whole milk ricotta cheese, (about 8 ounces)
- 1 tablespoon heavy cream
- 6 ounces prosciutto (thinly sliced), 12 slices, halved lengthwise (24 pieces)
Instructions
Make the port wine and fig compote
- Place the figs and port in a small saucepan and bring to a simmer over medium-low heat. Cook until the figs have absorbed the port and are plump and tender, 15 to 20 minutes. Remove from the heat and allow to cool.
Prepare the crostini
- Preheat oven to 375° F and line a baking sheet with parchment.
- Trim the ends from the baguette and slice it on the bias into oval slices about 1/4 to 3/8" thick. You'll need 24 pieces for this recipe.
- Arrange the slices in a single layer on the baking sheet. Brush each slice of bread with a little olive oil and bake until lightly toasted and crisp around the edges, about 4 to 6 minutes. Set aside to cool.
Whip the ricotta
- Place the ricotta cheese and heavy cream in a mixing bowl, and using a hand-held mixer, whip until smooth and creamy.
Add the toppings
- Spread about 2 teaspoons of ricotta on each crostini, then fold a piece of prosciutto on top.
- Top with a small spoonful of the figs and press down lightly. Arrange on a serving platter and serve.
Notes
Make-Ahead Tips
The crostini, whipped ricotta, and fig-port compote can be made up to two days in advance. The prosciutto can be sliced ahead as well. For the best flavor, all the ingredients should be brought to room temperature before assembling the finished crostini.- Before storing the crostini, be sure the slices are fully cooled. Place them in a tightly sealed container in a cool dry place. They can also be refrigerated.
- The whipped ricotta can benefit from a little whisking once it comes to room temperature.
- The fig-port compote will solidify somewhat in the refrigerator. Stir it before topping the crostini.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks delicious! I have a hard time finding figs at my grocery store, but I would definitely make this if I had them!
This looks simple and delicious.