Vincotto, or cooked wine, is made with unfermented grape must, reduced to a thick sweet syrup and used as a condiment. Here we've upped the fig factor by using vincotto enriched with the fruit.
- 8 thin slices prosciutto di San Daniele
- 6 figs, scored in a cross at the top and squeezed lightly to open
- 1 buffalo mozzarella (250gm), slightly pulled apart
- ¼ cup (loosely packed) basil, torn
- For drizzling: fig vincotto (see note) and extra-virgin olive oil
- 1Arrange prosciutto, figs and mozzarella on a large plate. Season liberally and set aside until the mozzarella and prosciutto come to room temperature. Scatter with basil leaves, then drizzle with vincotto and extra-virgin olive oil to taste. Serve with toasts.
Note Fig vincotto is available from Italian grocers and select delicatessens.