Ingredients:

  • 1 cup (150 g) Dried Black Mission Figs, stems removed and quartered
  • 1/2 cup (120 ml) Good Quality Balsamic Vinegar
  • 1/4 cup (60 ml) Water
  • 2 tbsp (40 g) Honey or Maple Syrup
  • 15 oz (425 g) Whole Milk Ricotta Cheese (preferably drained)
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 tsp Lemon Zest (from 1 medium lemon)
  • 1 tbsp (15 ml) Extra Virgin Olive Oil
  • 1 medium Baguette, cut diagonally into 1/2-inch (1.2 cm) slices
  • 4 tbsp (60 ml) Olive Oil (for brushing bread)
  • 6 thin slices Prosciutto di Parma
  • 1/4 cup Fresh Basil Leaves, finely shredded (chiffonade), plus whole leaves for garnish

Instructions:

  1. Prepare the Fig Reduction: In a small saucepan, combine the quartered figs, balsamic vinegar, water, and honey.
  2. Simmer: Bring the fig mixture to a gentle boil over medium heat, then immediately reduce the heat to low. Simmer gently for 10–12 minutes, stirring occasionally, until the liquid has thickened to a syrupy consistency and the figs are very tender. Remove from heat and allow to cool fully.
  3. Crisp the Prosciutto: Preheat oven to 375°F (190°C). Lay the prosciutto slices flat on a prepared baking sheet. Bake for 6–8 minutes, or until the prosciutto is deeply coloured, crisp, and slightly shrunken. Remove, cool, and gently crumble into small flakes.
  4. Toast the Crostini: Arrange the baguette slices on the remaining baking sheet. Lightly brush both sides of the bread with olive oil. Bake for 5–7 minutes, flipping once, until the edges are golden brown and the bread is crisp.
  5. Make the Whipped Ricotta: Place the drained ricotta cheese, salt, pepper, lemon zest, and olive oil into the bowl of a food processor or high-speed blender.
  6. Whip: Process on high speed for 3–5 minutes, stopping frequently to scrape down the sides. The ricotta should transform into a smooth, airy, and creamy cloud.
  7. Chill: Transfer the whipped ricotta to a bowl, cover, and chill in the refrigerator for at least 30 minutes to firm up the texture.
  8. Assembly: Take a generous spoonful of the chilled, whipped ricotta and spread it across the surface of each toasted crostini slice.
  9. Top: Spoon a small dollop of the thickened fig reduction mixture over the ricotta.
  10. Garnish and Serve: Finish each crostini with a sprinkle of the crumbled crispy prosciutto and a few shreds of fresh basil. Arrange on a platter and serve at room temperature.