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Makes about 30 crostini
cups whole-milk ricotta
tablespoons heavy cream
Zest of 1/2 lemon (optional)
teaspoon salt, plus more for seasoning
Freshly ground black pepper
dozen figs (black or green—whatever you can find that looks ripe and delicious)
pound thinly sliced prosciutto
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!