Fig and ricotta crostini
Delicious and impressive canape recipe. If figs aren't in season or are unavailable, try using roughly chopped dried figs.
Ingredients
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
Method
Prep:25min ›
Cook:10min ›
Ready in:35min
- Preheat oven to 190 C / Gas 5.
- Place the baguette slices on an ungreased, foil-lined baking tray.
- 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.
- 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:
(11)
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)