Port, Prosciutto and Fig Crostini
Ingredients ~
1 cup dried figs, stemmed and chopped
3/4 cup tawny port
12 slices French baguette, 1/4-inch thick
1 teaspoon fresh orange zest
1/2 cup whole milk ricotta
6 slices prosciutto, halved lengthwise
Preparation ~
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.
Combine the orange zest and ricotta and spread 2 teaspoons of the mixture on each crostini. Accordion-fold a half slice of prosciutto over the ricotta, then top with a small spoonful of the figs and press down lightly. Arrange on a plate and serve immediately.
Makes 12 crostini
