Good Eats: Prosciutto, Fig and Ricotta Crostini

So, I had an epiphany last week and immediately called my husband to let him know what his role would be in this plan. We spend most weekends with our friends who happen to be our neighbors. My husband and I spend lots of time cooking – I find the recipes, shop the ingredients and he mixes the magic. Why not enlist our friends to be taste testers with opinions? Well, that idea took little to no encouraging of our friend’s and hubby is totally on board with the plan. So, here is the first recipe put on the table for consumption and comments.

 

These crostini are sweet and salty and pair very well with a white wine. Our selection for this evening was  Columbia Crest Two Vines Chardonnay.

You will need these ingredients

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To make these tasty appetizers

 

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Recipe

1                       Baguette or Ciabatta loaf

8.5oz                Dalmatia Fig spread

16oz                 Fresh ricotta cheese

.25 pounds     Prosciutto sliced thin

Heat oven to 350 degrees

Slice bread into 1/2 inch slices. If using a baguette slice on an angle for more surface space. Place slices on a cookie sheet and bake until crisp, 10-15 minutes.

Remove bread from the oven, no need to cool. Spread a layer of fig, a layer of ricotta and top with a strip of prosciutto sized to the bread slice. Repeat 12-16 more times and enjoy.

Notes: We made this three times in a week and swapped out the baguette for sour dough and garlic ciabatta. We found the crispier the bread the better the flavor supports the other ingredients.

Let me know if you use this incredibly quick and simple recipe for your next gathering and what wine pairing you enjoyed.

Cheers!

 

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