Sheet Pan

Ricotta Crostini with Figs, Prosciutto, and Honey

December 11, 2017
Photo by Julia Gartland
  • 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
In This Recipe
  1. 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.
  2. 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.
  3. 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.

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