Crostini with Prosciutto, Mascarpone & Compote of Fig - Ferrari-Carano

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Crostini with Prosciutto, Mascarpone & Compote of Fig

Appetizers

Serves 8-12

Crostini actually means “little toasts” in Italian. Fast and easy to prepare, using fresh seasonal ingredients makes it a ‘go to’ appetizer. The rosemary fig compote adds a jammy consistency to this version.

Rosemary Fig Compote

01

In a 1-1/2 quart 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.

Assembly/Preparation

01

Cut 1 French baguette cut on the diagonal into 1/2” pieces (approx. 12 pieces). Cut 6 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.

Ingredients

Rosemary Fig Compote

  • 1 cup dried figs (Calimyrna), chopped
  • 1/2 cup SIENA wine
  • 1/2 cup water
  • 1 tsp chopped fresh rosemary

Assembly/Preparation

  • 1 French baguette cut on the diagonal into 1/2” pieces
  • 6 paper thin slices of prosciutto
  • 1 8-oz tub mascarpone
  • Dried apricots, chopped