If you have any leftover balsamic reduction, it is good drizzled over cooked vegetables or chunks of Grana Padano.
- 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 the vinegar, honey, and bay leaf in a small saucepan. Bring to a boil, and cook until thick and syrupy and reduced to ⅓ 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 the prosciutto over the figs. Drizzle with balsamic reduction. Serve.