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.
- 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
- 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.