15-Minute Fig and Ricotta Crostini

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Honeyed fig and ricotta crostini

Do you walk by those fresh, plump figs in the grocery store and not buy them because you don’t know what to do with them? Then this recipe is for you! This simple crostini, using soft, ripe, fresh figs and a drizzle of honey is both luxurious and easy. Make this appetizer for a party and nobody will guess you only spent 15 minutes on it (most of which is baking time!).

Fresh figs, honey and ricotta for crostini

Figs have two seasons. One in the early summer and another in the late summer and early fall. So if you want to enjoy these beautiful figs, now is the time!

Select figs that are slightly soft and yielding. If they are a little wrinkled, that’s OK; it’s a sign of ripeness. But don’t buy figs that are hard! Fresh, ripe figs are best used right away. If you must store them, keep them at room temperature for up to two days. You could store fresh figs in the fridge for a few days longer, but they will start losing flavor.

This recipe is highly customizable. Feel free to use more ricotta in this recipe if you want the crostini creamier. Also feel free to adjust the honey amount according to your taste and the sweetness of the figs. You could even add a dash of cinnamon, cayenne or allspice to the crostini.

Honeyed fig and ricotta crostini

Honeyed Fig and Ricotta Crostini
Makes 8 crostini

Ingredients:

  • 8 slices of ciabatta bread
  • 1 ½ tablespoons extra virgin olive oil
  • 6 tablespoons ricotta cheese
  • Salt and freshly cracked black pepper
  • 8 fresh, ripe figs
  • 1 or 2 sprigs of fresh thyme
  • 4 tablespoons honey

Method:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Arrange the bread slices on a cookie sheet. Brush them with the olive oil and bake in the oven until the bread is lightly golden, about 8 minutes.
  3. While the bread is toasting, work on the topping. Combine the ricotta cheese, salt and pepper in a bowl, and set aside.
  4. Cut off the stem and blossom ends of the figs. Slice each fig lengthwise into 4 to 6 slices, depending on how big the figs are.
  5. Strip the thyme leaves and set aside.
  6. When the bread has toasted, spread the ricotta on top of a bread slice. Top the bread with one sliced fig. Drizzle with honey and sprinkle thyme leaves on top. Repeat for all the bread slices.
  7. Return the crostini to the oven and bake just until everything is warmed through and the honey is melted and shiny, about 5 minutes.

Photo credit: Sala Kannan

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