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Port, Prosciutto and Fig Crostini

by Lynne Webb on December 17, 2016 (Updated July 7, 2021) // 2 Comments

Recipes » Appetizers » Port, Prosciutto and Fig Crostini

Port, Prosciutto and Fig Crostini

by Lynne Webb on December 17, 2016 (Updated July 7, 2021) // 2 Comments

Easy to prepare and pretty to serve, these crostini are made with creamy ricotta, prosciutto and figs simmered in port wine.
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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, 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

Port, Prosciutto and Fig Crostini

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Easy to prepare and pretty to serve, these crostini are made with creamy ricotta, prosciutto and figs simmered in port wine.
Yield: 12 servings
Prep Time: 5 mins
Cook Time : 20 mins
Total Time : 25 mins
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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

Instructions 

  • 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.

Recipe Notes

Make-Ahead Notes:

The fig mixture for this appetizer can be made ahead and refrigerated for up to 3 days.
Toasting the baguettes can be done several hours in advance.
For best flavor and texture, bring the ricotta, figs, and prosciutto to room temperature before assembling the crostini.

Nutrition Information

Nutrition Facts
Port, Prosciutto and Fig Crostini
Amount per Serving
Calories
312
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Cholesterol
 
9
mg
3
%
Sodium
 
836
mg
36
%
Carbohydrates
 
56
g
19
%
Fiber
 
3
g
13
%
Sugar
 
10
g
11
%
Protein
 
13
g
26
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Appetizers
 | 
Cuisine: American

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Comments

  1. Kristen Juchem says

    December 12, 2013 at 6:59 pm

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

    Reply
  2. T.J. Wallace says

    December 9, 2013 at 6:05 pm

    This looks simple and delicious.

    Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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