Fig And Ricotta Crostini

  1. Slice the bread to your desired thickness. I like about a 1/4 inch. Smear alittle olive oil on each piece and place on a cookie sheet. (or you could grill it if you want) Toast in the oven at 350 until just lightly brown.
  2. Put a tablespoon or two Ricotta (if making this as a desert, try mascarpone cheese) on the toast (I say a tablespoon or two cuz I don't know what size your bread is. You don't want a thin layer - you want it kinda big and gooey)
  3. Then, mound the prosciutto on top of the cheese, add the figs (2-4 quarters, again, depending on the size of your bread), and the mint to taste (I like a good finger grab full).
  4. Drizzle the honey over the top and sprinkle with the toasted hazelnuts. Enjoy!

bread, ricotta cheese, mission figs, honey, mint chiffonade, olive oil

Taken from food52.com/recipes/1025-fig-and-ricotta-crostini (may not work)

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