Crostini with Prosciutto, Mascarpone & Fig

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.


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.
By Ferrari-Carano Vineyards
Nestled in picturesque Dry Creek Valley, Ferrari-Carano Vineyards and Winery is home to delicious wines, stunning gardens and breathtaking vineyard views. Taste wines outside on Il Terrazzo overlooking the vineyards, in the Villa Fiore tasting room upstairs or in the Enoteca located in the underground cellar. Daily 10am tour and private group tastings are available by appointment. Visit for more information.