Figs, Prosciutto and Ricotta

Winey Figs, Prosciutto and Ricotta Crostini

"This is a combination of some of my favorite Italian ingredients and it works incredibly well. I love the creaminess of the ricotta with the sweet acidity of the wine-poached figs. That's why I always go with full-fat ricotta. .."

Ingredients:
1 pint (about 15 to 20) dried figs, preferably Calimyrna
2 cups full-bodied red wine
1 demi-baguette (or half a regular baguette)
1 cup whole milk ricotta
1/4 pound prosciutto

Preheat oven to 350 degrees F.

Directions:
Using a small knife, trim the stems off the figs and cut the figs in half lengthwise. Place the figs and the wine in a small saucepan, bring to a simmer over medium-low heat, and simmer about 20 minutes until figs have absorbed most of the wine and they are tender and fat. Remove figs with a slotted spoon to a bowl and reserve for later. Some reduced wine should remain for sauce; return wine to medium heat and simmer again until reduced by half and a syrupy liquid remains. Let cool slightly.

Slice demi-baguette into 1/2-inch slices. Lay the bread slices on a baking sheet and toast lightly in the oven, about 5 minutes. Remove from oven and let cool.

Spread a tablespoon of ricotta on each crostini then lay a small piece of prosciutto on top of the cheese. Place fig halves on top of the meat and finish by drizzling the remaining reduced wine on top of the figs. Serve immediately.



Stuffed and Wrapped Figs

Ingredients:
12 figs, fresh or dried, washed and trimmed
6 thin slices prosciutto, halved crosswise into 12 short, thick pieces
1/4 pound ricotta salata, cut into small triangles 1-inch long
Mixed salad greens, washed, dried, and picked over

Direcetions:
Slice the figs lengthwise (stem-to-flower end), about halfway through, making a little pocket. Place 1 split fig onto each piece of prosciutto. Fill the center of the figs with pieces of ricotta salata. Wrap the figs with the prosciutto, making a decorative flower. Place the wrapped figs on a
platter covered with salad greens