Fig and ricotta crostini

    35 min

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

    10 people made this

    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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    Reviews & ratings
    Average global rating:

    Reviews in English (9)


    Wow! Talk about an easy but impressive appetizer. This blew everyone away.  -  21 Sep 2007  (Review from Allrecipes US | Canada)


    I recommend this to everyone. I just had a cocktail party for 45 people and everyone loved these. The basil leaf sliver added the perfect taste to this.  -  13 Sep 2007  (Review from Allrecipes US | Canada)


    Elegant and impressive. I made these for a family dinner and there were none leftover. I followed the recipe exactly except I put the figs into a processer and pulsed until chopped fine. It made this so much easier to eat these two bite crostinis. Use good balsamic vinegar, it makes all the difference. LOVED this recipe.  -  24 Mar 2008  (Review from Allrecipes US | Canada)