Fig Crostini With Peppered Ricotta And Chestnut Honey
- 3 (3/4-inch-thick) large slices whole-grain or regular country loaf, cut into thirds, or roughly 21/2-inch slices
- Extra-virgin olive oil for brushing
- 1 cup fresh ricotta
- 11/4 teaspoons freshly ground black pepper, more for sprinkling
- 1/2 teaspoon grated lemon zest
- 9 dried or fresh figs, sliced
- Buckwheat or chestnut honey, for drizzling
- 1. Preheat a broiler or grill over high heat. Brush one side of the bread with the olive oil. Place bread slices on a baking sheet and toast the bread on one side until lightly browned and crisp, about 1 minute. Transfer to a wire rack and allow toast to cool.
- 2. In a medium bowl, stir together the ricotta, black pepper, and the lemon zest, until the mixture is fluffy. Divide the ricotta mixture among the toasted bread; each piece should have a generous layer. Place the fig slices on top and drizzle with honey. Finish with freshly ground black pepper.
- Variation: Use plum or cherry tomatoes in place of the figs. And/or, use aged balsamic vinegar in place of the honey.
regular country, extravirgin olive oil for brushing, fresh ricotta, freshly ground black pepper, grated lemon zest, fresh figs, honey
Taken from www.epicurious.com/recipes/member/views/fig-crostini-with-peppered-ricotta-and-chestnut-honey-50138633 (may not work)