Fig and Ricotta Crostini

By NomDPloom
October 9, 2009
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Fig and Ricotta Crostini

Author Notes: Just about anything tastes good on a piece of grilled or toasted bread. This is just that... and more. If you want to make this a desert, substitute a walnut/raisin bread and maybe swap the ricotta for mascarpone. This is just delish with your favorite bottle of red something. Me? I'd go with a Zin.NomDPloom

Serves: as many as you like

  • 1 Loaf of good rustic bread of your choosing sliced thin
  • 1 Container fresh ricotta cheese
  • thinly sliced prosciutto
  • 1 carton mission figs, cut in quarters
  • Really good honey (I use lavender honey)
  • 1 bunch mint - chiffonade in thin strips
  • good olive oil
  • Toasted, crushed Hazelnuts (optional)
  1. Slice the bread to your desired thickness. I like about a 1/4 inch. Smear alittle olive oil on each piece and place on a cookie sheet. (or you could grill it if you want) Toast in the oven at 350 until just lightly brown.
  2. Put a tablespoon or two Ricotta (if making this as a desert, try mascarpone cheese) on the toast (I say a tablespoon or two cuz I don't know what size your bread is. You don't want a thin layer - you want it kinda big and gooey)
  3. Then, mound the prosciutto on top of the cheese, add the figs (2-4 quarters, again, depending on the size of your bread), and the mint to taste (I like a good finger grab full).
  4. Drizzle the honey over the top and sprinkle with the toasted hazelnuts. Enjoy!

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