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