Crostini with Prosciutto, Mascarpone and Compote of Fig

1 French baguette cut on the diagonal into 1/2” pieces (approx. 12 pieces)
Rosemary Fig Compote (recipe follows)
6 paper thin slices of prosciutto
1 8-oz tub mascarpone
Dried apricots, chopped

Rosemary Fig Compote:
1 cup dried figs (Calmyra), chopped
1/2 cup Siena wine
1/2 cup water
3 Tbsp water
1 tsp chopped fresh rosemary

In a 1-1/2 qt. heavy saucepan, stir together ingredients and simmer covered, 20 minutes. Remove lid and simmer mixture, stirring occasionally, until most of the liquid has evaporated and mixture thickens. In a food processor, coarsely puree fig mixture. Mixture may be made days ahead and chilled. Bring to room temperature before using.

To assemble:
Cut prosciutto slices in half. Place slice of prosciutto on top of crostini. Garnish with a dollop of mascarpone, the fig compote, and a bit of chopped apricots.

Pair with Ferrari-Carano Siena.