Fig and ricotta crostini

    Fig and ricotta crostini


    10 people made this

    About this recipe: Delicious and impressive canape recipe. If figs aren't in season or are unavailable, try using roughly chopped dried figs.

    Serves: 12 

    • 1 crusty baguette, cut into 1cm slices
    • 425g ricotta cheese
    • 12 fresh basil leaves, cut into thin strips
    • 8 fresh figs, cut in quarters
    • 4 tablespoons aged balsamic vinegar

    Prep:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Preheat oven to 190 C / Gas 5.
    2. Place the baguette slices on an ungreased, foil-lined baking tray.
    3. Toast the bread in the preheated oven until the bottoms are brown, about 5 minutes; flip and bake until crisp, 5 minutes. Remove the tray from the oven.
    4. 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.

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