Caramelized Fig Crostini with Country Ham and Goat Cheese

• 1 tablespoon unsalted butter
• Splash of olive oil
• 12 small fresh figs, such as Alma, Carolina Dark, or Celeste, halved lengthwise
• 2 tablespoons balsamic vinegar
• 1/4 cup sugar
• Sea salt and freshly ground black pepper
• 8 paper-thin slices country ham (about 8 ounces)
• 24 crostini (see Know-how, page 19)
• 1 1/2 cups (6 ounces) soft goat cheese
• 2 tablespoons chopped fresh parsley

1. Heat the butter and olive oil in a large skillet over medium-high heat until the butter is sizzling hot (see Know-how, page 100).
2. Place the figs in the skillet, cut side down, and cook for about 1 minute, until they begin to brown around the edges.
3. Add the vinegar and sprinkle the sugar on top, shaking the pan to distribute evenly.
4. Bring to a boil, shaking the pan back and forth to keep the figs moving, and cook until the liquid reduces to a sticky syrup, about 2 minutes.
5. Sprinkle with salt and pepper to taste and set aside to cool slightly.
6. Heat the country ham in a large skillet over medium-high heat until heated through and crispy around the edges; cut each slice into thirds.
7. In a small bowl, combine the goat cheese and parsley.
8. Spread each crostini with about 1 tablespoon of the goat cheese mixture and top with a small slice of country ham and half a caramelized fig.
9. Serve warm or at room temperature.
10. Experiment with the flavor and texture of these two-bite dainties by using different kinds of cheese.
11. Some of my favorites are mascarpone, Saint-Andre, Gorgonzola, fresh ricotta, and fresh burrata mozzarella.
12. You can successfully substitute cooked bacon or prosciutto for the country ham as needed.

unsalted butter, olive oil, fresh figs, balsamic vinegar, sugar, salt, paper, crostini, goat cheese, parsley

Taken from www.epicurious.com/recipes/food/views/caramelized-fig-crostini-with-country-ham-and-goat-cheese-383623 (may not work)