Food Network: Winey Figs, Prosciutto and Ricotta Crostini

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Winey Figs, Prosciutto and Ricotta Crostini
Recipe courtesy Dave Lieberman

Ingredients
1 pint (about 15 to 20) dried figs, preferably Calimyrna
2 cups full-bodied red wine
1 demi-baguette (or half a regular baguette)
1 cup whole milk ricotta
1/4 pound prosciutto

Instructions
Preheat oven to 350 degrees F.

Using a small knife, trim the stems off the figs and cut the figs in half lengthwise.
Place the figs and the wine in a small saucepan, bring to a simmer over medium-low heat, and simmer
about 20 minutes until figs have absorbed most of the wine and they are tender and fat. Remove figs
with a slotted spoon to a bowl and reserve for later. Some reduced wine should remain for sauce;
return wine to medium heat and simmer again until reduced by half and a syrupy liquid remains. Let
cool slightly.

Slice demi-baguette into 1/2-inch slices. Lay the bread slices on a baking sheet and toast lightly
in the oven, about 5 minutes. Remove from oven and let cool.

Spread a tablespoon of ricotta on each crostini then lay a small piece of prosciutto on top of the
cheese. Place fig halves on top of the meat and finish by drizzling the remaining reduced wine on
top of the figs. Serve immediately.