Ricotta Fig Prosciutto Crostini Recipes

WINEY FIGS, PROSCIUTTO AND RICOTTA CROSTINI

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.

RICOTTA, FIG & PROSCIUTTO CROSTINI

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.

FIG, RICOTTA AND PROSCIUTTO PIZZETTE

Steps:

• Heat the oven to 425 degrees F and arrange a rack in the middle. Roll out pizza dough into a 1/4-inch-thick rectangle. Using a pastry brush, lightly oil the dough, and, using a 3-inch biscuit cutter, stamp out 22 to 24 rounds.
• Transfer rounds to a greased baking sheet. Then spread 1 teaspoon of the ricotta on top. Evenly distribute prosciutto onto each pizzette. Finish by topping each pizzette with a fig or 1/2 teaspoon of the fig jam.
• Bake until cheese is melted and underside is brown, about 12 to 15 minutes.

FIG-PROSCIUTTO CROSTINI

Steps:

• Make It
• HEAT broiler.
• PLACE bread slices in single layer on baking sheet; spread with jam.
• TOP with remaining ingredients.
• BROIL, 4 inches from heat, 3 min. or until cheese is melted.

FIG, GOAT CHEESE, AND PROSCIUTTO CROSTINI

Steps:

• Preheat oven to 375°F.
• Slice 12 ½-inch slices of bread from the baguette. Place on a baking sheet, and brush generously with the olive oil. Sprinkle a little salt if desired on each slice.
• Bake for about 10 mins, or until crisp and slightly golden. Remove from oven and cool slightly.
• Spread goat cheese on each crostini. Spread about a tablespoon of Bonne Maman Fig Preserves on top of the goat cheese.
• Fold the slices of prosciutto neatly and place on top of each crostini.
• Lay fresh arugula leaves on top of each crostini to taste.

RICOTTA PROSCIUTTO CROSTINI

Steps:

• Preheat oven to 375 degrees.
• Slice bread into 1/4 inch rounds on a diagonal.
• Lightly coat bread with extra virgin olive oil.
• In a glass or plastic bowl add the zest of entire lemon & mix ricotta cheese, rosemary, the parmesan cheese and add the juice of the half the lemon. Add salt and pepper to taste.
• Spoon Ricotta mixture onto bread.
• Cut prosciutto into half.
• Place the prosciutto slices onto top of the Ricotta mixture.
• Slice the Roma tomatoes into small rounds.
• Place 1 slice of tomato on top of the crostini.
• Bake at 375 degrees for 15-20 minutes or until bread is golden brown and mixture is set.
• Right before serving garnish sprinkle with the cut fresh basil leaves Lightly Drizzle with Extra Virgin Olive Oil & Balsamic.

FIG AND PROSCIUTTO CROSTINI

Steps:

• Heat broiler.
• Place baguette slices in single layer on baking sheet.
• Broil, 6 to 8 inches from heat, 1 to 2 min. on each side or until lightly toasted on both sides.
• Spread toast slices with cream cheese spread; top with prosciutto, arugula and figs.
• Sprinkle with pepper.

FIG AND RICOTTA CROSTINI

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.