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Makes about 30 crostini
- 1 1/2 cups whole-milk ricotta
- 2 tablespoons heavy cream
- Zest of 1/2 lemon (optional)
- 1/4 teaspoon salt, plus more for seasoning
- Freshly ground black pepper
- 1 baguette, sliced
- Olive oil
- 1-2 dozen figs (black or green—whatever you can find that looks ripe and delicious)
- 1/2 pound thinly sliced prosciutto
- 1/4 cup honey
- 4-6 sprigs fresh thyme
- Flaky sea salt
- Whisk the ricotta, heavy cream, and zest if using in a mixing bowl until combined. Add in the ¼ teaspoon of salt and a few cranks of black pepper. Taste the ricotta and adjust the seasoning as necessary.
- Preheat the oven to 425°F. Lay the baguette slices out on a sheet pan and drizzle each with a little olive oil. Toast until they are golden brown, about 6 minutes.
- Slice the figs into rounds discarding any hard tips. Spread the ricotta mixture over the toasted baguette slices and layer 1 piece of prosciutto and 1-2 fig rounds per crostini. Drizzle each crostini with honey and season with thyme leaves, freshly cracked black pepper, and flaky sea salt.
- This recipe is a Community Pick!