Best 4 Fig And Ricotta Crostini Recipes

FIG AND RICOTTA CROSTINI

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the baguette slices on an ungreased, foil-lined baking sheet.
• Bake the bread in the preheated oven until the bottoms are brown, about 5 minutes; flip and bake until crisp, 5 minutes. Remove the pan from the oven.
• Spread 1 tablespoon of ricotta on each slice of toasted bread. Place a few ribbons of basil on each, arrange a slice of fig on top, and drizzle the finished crostini with balsamic vinegar.

WINEY FIGS, PROSCIUTTO AND RICOTTA CROSTINI

Steps:

• Preheat oven to 350 degrees F.
• Using a small knife, trim the stems off the figs and cut the figs in half lengthwise.
• Place the figs and the wine in a small saucepan, bring to a simmer over medium-low heat, and simmer about 20 minutes until figs have absorbed most of the wine and they are tender and fat. Remove figs with a slotted spoon to a bowl and reserve for later. Some reduced wine should remain for sauce; return wine to medium heat and simmer again until reduced by half and a syrupy liquid remains. Let cool slightly.
• Slice demi-baguette into 1/2-inch slices. Lay the bread slices on a baking sheet and toast lightly in the oven, about 5 minutes. Remove from oven and let cool.
• Spread a tablespoon of ricotta on each crostini then lay a small piece of prosciutto on top of the cheese. Place fig halves on top of the meat and finish by drizzling the remaining reduced wine on top of the figs. Serve immediately.

FIG AND SALAMI CROSTINI

Steps:

• For the crostini: Preheat the oven to 450 degrees F.
• Brush the slices of baguette with the olive oil and place on a rimmed baking sheet. Season with the salt and bake until golden brown and crispy, 5 to 8 minutes. Remove the crostini to a wire rack to cool.
• For the topping: In a small saucepan, combine the honey, lemon zest, cinnamon and 1/2 cup water. Bring to a simmer over medium heat. Remove from the heat and stir in the figs. Allow the figs to steep for 5 minutes.
• Using a slotted spoon, transfer the softened figs to the bowl of a food processor. Pulse until smooth. Add the ricotta, salt and 2 tablespoons of the olive oil. Puree until light, fluffy and smooth.
• Heat a small skillet over medium-high heat. Add the remaining tablespoon olive oil and the chopped salami. Cook, stirring often, until the salami is golden brown and crispy. Drain well on a paper towel-lined plate.
• To assemble, spread some fig ricotta over each crostini. Top with a sprinkling of crispy salami and a few basil leaves if desired.

RICOTTA, FIG & PROSCIUTTO CROSTINI

Steps:

• Heat a griddle pan to hot. Brush sourdough with olive oil, then grill for 1-2 mins on each side until lightly charred.
• Spread the toasts with ricotta. Top with figs and prosciutto. Drizzle with honey before serving, if you like.