Fig And Ricotta Crostini Recipes

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FIG AND RICOTTA CROSTINI



Fig and Ricotta Crostini image

For this appetizer, toasted rounds of baguette are topped with delicious, fresh summer ingredients.

Provided by Rachel Wolkofsky Pollack

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 35m

Yield 12

Number Of Ingredients 5

1 French baguette, cut into 1/2 inch slices
1 (15 ounce) container ricotta cheese
12 fresh basil leaves, cut into thin strips
8 black mission figs, cut in quarters
¼ cup aged balsamic vinegar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place the baguette slices on an ungreased, foil-lined baking sheet.
  • Bake the bread in the preheated oven until the bottoms are brown, about 5 minutes; flip and bake until crisp, 5 minutes. Remove the pan 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.

Nutrition Facts : Calories 186.4 calories, Carbohydrate 30.4 g, Cholesterol 11 mg, Fat 3.6 g, Fiber 1.9 g, Protein 8.8 g, SaturatedFat 2 g, Sodium 291.9 mg, Sugar 7.2 g

WINEY FIGS, PROSCIUTTO AND RICOTTA CROSTINI



Winey Figs, Prosciutto and Ricotta Crostini image

This is a combination of some of my favorite Italian ingredients and it works incredibly well. I love the creaminess of the ricotta with the sweet acidity of the wine-poached figs. That's why I always go with full-fat ricotta.

Provided by Dave Lieberman

Categories     appetizer

Time 38m

Yield 15 crostini

Number Of Ingredients 5

1 pint (about 15 to 20) dried figs, preferably Calimyrna
2 cups full-bodied red wine
1 demi-baguette (or half a regular baguette)
1 cup whole milk ricotta
1/4 pound prosciutto

Steps:

  • Preheat oven to 350 degrees F.
  • Using a small knife, trim the stems off the figs and cut the figs in half lengthwise.
  • Place the figs and the wine in a small saucepan, bring to a simmer over medium-low heat, and simmer about 20 minutes until figs have absorbed most of the wine and they are tender and fat. Remove figs with a slotted spoon to a bowl and reserve for later. Some reduced wine should remain for sauce; return wine to medium heat and simmer again until reduced by half and a syrupy liquid remains. Let cool slightly.
  • Slice demi-baguette into 1/2-inch slices. Lay the bread slices on a baking sheet and toast lightly in the oven, about 5 minutes. Remove from oven and let cool.
  • Spread a tablespoon of ricotta on each crostini then lay a small piece of prosciutto on top of the cheese. Place fig halves on top of the meat and finish by drizzling the remaining reduced wine on top of the figs. Serve immediately.

FIG AND SALAMI CROSTINI



Fig and Salami Crostini image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     appetizer

Time 30m

Yield 14 crostini

Number Of Ingredients 12

14 slices baguette (1/4 inch thick)
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 cup honey
Three 2-inch strips lemon zest, removed with a peeler
1 cinnamon stick
7 dried figs, each cut into 6 pieces
1 cup whole-milk ricotta cheese
3/4 teaspoon kosher salt
3 tablespoons olive oil
3 ounces spicy Calabrian salami, cut into 1/4-inch pieces
1/4 cup small fresh basil leaves, optional

Steps:

  • For the crostini: Preheat the oven to 450 degrees F.
  • Brush the slices of baguette with the olive oil and place on a rimmed baking sheet. Season with the salt and bake until golden brown and crispy, 5 to 8 minutes. Remove the crostini to a wire rack to cool.
  • For the topping: In a small saucepan, combine the honey, lemon zest, cinnamon and 1/2 cup water. Bring to a simmer over medium heat. Remove from the heat and stir in the figs. Allow the figs to steep for 5 minutes.
  • Using a slotted spoon, transfer the softened figs to the bowl of a food processor. Pulse until smooth. Add the ricotta, salt and 2 tablespoons of the olive oil. Puree until light, fluffy and smooth.
  • Heat a small skillet over medium-high heat. Add the remaining tablespoon olive oil and the chopped salami. Cook, stirring often, until the salami is golden brown and crispy. Drain well on a paper towel-lined plate.
  • To assemble, spread some fig ricotta over each crostini. Top with a sprinkling of crispy salami and a few basil leaves if desired.

RICOTTA, FIG & PROSCIUTTO CROSTINI



Ricotta, fig & prosciutto crostini image

Little Italian toasts topped with creamy cheese, sweet fruit and salty ham - a killer combination to be served as a nibble

Provided by Barney Desmazery

Categories     Starter

Time 25m

Yield Makes 6

Number Of Ingredients 6

6 slices sourdough bread
olive oil , for drizzling
½ x 250g tub ricotta
3 large figs , thinly sliced
90g pack prosciutto
a little clear honey , for drizzling (optional)

Steps:

  • Heat a griddle pan to hot. Brush sourdough with olive oil, then grill for 1-2 mins on each side until lightly charred.
  • Spread the toasts with ricotta. Top with figs and prosciutto. Drizzle with honey before serving, if you like.

Nutrition Facts : Calories 192 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 1.3 milligram of sodium

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