from Chef Teryi Youngblood of Passerelle Bistro, Greenville, SC
1 baguette, sliced
4-6 ounces goat cheese
Fig shallot preserves (recipe follows)
4-6 ounces prosciutto
15 Calimyrna figs, quartered
4 cups hot water
1 ½ tablespoons brandy extract
7 shallots quartered
¾ cups white balsamic vinegar
3 cups sugar
Place dried figs in a container with hot water and brandy extract for an hour to rehydrate.
Add remaining ingredients and bring to a simmer over medium heat. Reduce heat and cook until liquid is slightly thick, Be careful not to overcook; if the figs start to brown and liquid is minimal you've gone too far.
Remove from heat and cool completely. Preserves will keep approximately 4 weeks if stored in sealed containers in the refrigerator.
Toast baguette slices.
Spread goat cheese onto each slice.
Spread fig shallot preserves on each slice and then cover with sliced prosciutto.