Crostini with Prosciutto and Figs

Bresaola Burrata Salad

  • 1 package Citterio Fresco┬« Prosciutto
  • 1 c. Fresh figs (dried figs can be used if fresh figs are not available)
  • 3/4 c tawny port
  • 1 French baguette
  • 1 tsp Orange zest
  • 1 tsp Lemon zest
  • 1/2 c Ricotta cheese
  • 1 tbsp Extra Virgin Olive Oil
  • Crushed Black Pepper

- Preheat oven to 325F

- Slice French baguette, about 1/4" - 1/2" thick. Brush slices with extra virgin olive oil. Place slices on ungreased baking sheet. Bake until crisp and lightly browned; about 3 to 4 minutes - or you can press on a Panini press to obtain grill marks.

- Remove from oven or Panini Press

- Stem and cut figs. Bring port to a simmer in a small saucepan over medium-low heat. If using dry figs, add to port in saucepan and simmer until figs are tender and absorb the port (about 10 to 12 minutes). If you prefer, marinate figs in port for 1 hour.

- Remove from heat and allow to cool.

- Mix orange zest, lemon zest and ricotta cheese. Add cracked black pepper to taste.

- Spread mixture on each crostini

- Fold 1 slice of Prosciutto over ricotta cheese mixture. Top with a spoonful of fig and port mixture. If using fresh figs, top with fresh figs and dress with oilve oil and port.

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