Winey Figs, Prosciutto and Ricotta Crostini

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The recipe works well and is very tasty. In order to make it easier to eat, I cut the figs into thin slices and recommend breaking up the prosciutto so that when you bite into it, it doesn't slide off of the cheese and bread.

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Although it sounds like it would melt in your mouth, it fell short of expectations. I did it twice. It was better when the toasts were just out of the oven. I didn't think any flavor really jumped out. Perhaps a goat cheese or something with more flavor than the ricotta would have tied it all together. I think the cheese was the downfall.

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I love the combination of the sweet figs with the ricotta cheese and prosciutto. I tried them with the green figs and white wine, and they were actually sweeter and tastier than with the black figs and red wine! The only thing was that they were a bit messy to eat. Next time I might try cutting the bread slices in half to make smaller bite size pieces.