Salami Di Fichi Fig Salami Food

FIG AND SALAMI CROSTINI

Steps:

• For the crostini: Preheat the oven to 450 degrees F.
• Brush the slices of baguette with the olive oil and place on a rimmed baking sheet. Season with the salt and bake until golden brown and crispy, 5 to 8 minutes. Remove the crostini to a wire rack to cool.
• For the topping: In a small saucepan, combine the honey, lemon zest, cinnamon and 1/2 cup water. Bring to a simmer over medium heat. Remove from the heat and stir in the figs. Allow the figs to steep for 5 minutes.
• Using a slotted spoon, transfer the softened figs to the bowl of a food processor. Pulse until smooth. Add the ricotta, salt and 2 tablespoons of the olive oil. Puree until light, fluffy and smooth.
• Heat a small skillet over medium-high heat. Add the remaining tablespoon olive oil and the chopped salami. Cook, stirring often, until the salami is golden brown and crispy. Drain well on a paper towel-lined plate.
• To assemble, spread some fig ricotta over each crostini. Top with a sprinkling of crispy salami and a few basil leaves if desired.

SALAMI DI FICHI (FIG SALAMI)

Steps:

• take the hard stems off the ends of the figs and cut into small pieces.
• Add the prune juice and liquor. Stir to combine, if seems to dry add a little water.
• Cook stirring to break down figs.
• Add the walnuts and mix well off the heat.
• Place the mixture on a non stick baking pan and roll to make a salami like shape.
• Tie like a salami and let rest a few days in the fridge before serving.