Port, Prosciutto and Fig Crostini

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

Course Appetizers

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 312

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.

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.