Bruschetta with Prosciutto and Figs (Bruschetta con Prosciutto e Fic hi)

If you have any leftover balsamic reduction, it is good drizzled over cooked vegetables or chunks of Grana Padano.

Makes 6

1 cup balsamic vinegar

2 teaspoons honey

1 fresh bay leaf 6 thick slices country bread, grilled or toasted on both sides, still warm

Extra-virgin olive oil, for drizzling

Kosher salt

6 ripe figs, thickly sliced

12 thin slices prosciutto

Combine vinegar, honey and bay leaf in a small saucepan. Bring to a boil and cook until thick and syrupy and reduced to 1/3 cup, about 5 to 6 minutes. Let cool. Discard bay leaf.

Drizzle the warm bread with olive oil and season with salt. Lay the fig slices over the bread. Drape prosciutto over figs.

Drizzle with balsamic reduction. Serve.

Lidia tip: Fig jam works well if figs aren’t in season. Or dried figs can be pureed in a blender or food processor with the addition of a few tablespoons of lemon juice, or even bourbon. The beans can be made a day ahead; just warm them up before serving. This recipe might give more beans than you need, but they will keep for several days and also freeze well.

Stir them into soup, or serve as a side dish next to a big grilled steak.

In a pinch, canned cannellini can be used. Drain them and sauté them with the oil and parsley for a few minutes, until warm.