Fig Jam & Prosciutto Crostini

 Cookbook: The Southern Entertainer's Cookbook by Courtney Dial Whitmore with Phronsie Dial

Fig Jam

2 cups figs, stems removed and sliced in half

2 cups sugar

1 lemon, thinly sliced and seeds removed

1/4 cup Grand Marnier

1. Wash figs in cold water and drain. Place in a large sauce pan and cover with sugar. Allow figs to sit overnight.

2. Add lemon slices to the fig pan and bring to a boil over medium high heat. Stir often. 

3. After mixture beings to boil, reduce heat to low and simmer for 1 hour, stirring often. Remove from stove and allow to cool to room temperature.

4. Add fig mixture to blender and blend until pureed. Stir in Grand Marnier and pour fig jam into sterilized jars with tops. Keep refrigerated.

Crostini

24 slices baguette

2 T olive oil

Sea Salt

8 ounces soft goat cheese

Fig jam

12 slices prosciutto

1. Preheat oven to 350 degrees.

2. Place baguette slices on a baking sheet and brush with olive oil. Sprinkle with sea salt. Bake for 10 minutes or until lightly toasted.

3. Spread each slice with goat cheese. Top each with a generous spread of fig jam. Cut each slice of prosciutto in half and fold one on top of each crostini.