Port wine and figs are a natural flavor combination and this easy and elegant appetizer makes the most of that classic pairing, and the salty goodness of the prosciutto and creaminess of the ricotta offer a delicious contrast in both flavor and texture in each bite.
This is a nice recipe for entertaining because fig mixture can be made several days in advance. With that done, you’ll only need about five minutes to assemble the crostini when it’s time to serve.
Port, Prosciutto and Fig Crostini
- 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
- Remove the ricotta from the refrigerator to allow it to come to room temperature.
- 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.
- Cook until the figs have absorbed the port and are plump and tender, 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.