Ingredients (makes about 20 crostini):
- 1 baguette, sliced into 1/2-inch rounds
- 8 oz (225g) ricotta cheese
- 8–10 fresh figs, sliced (or use fig jam as a substitute)
- 6 oz (170g) prosciutto slices, torn or folded
- 2 tablespoons honey
- Fresh thyme or rosemary for garnish
- Olive oil for brushing
- Salt and pepper to taste
Instructions:
- Toast the baguette slices:
Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush lightly with olive oil, and toast for 8–10 minutes until golden and crisp. - Prepare the ricotta:
In a bowl, season ricotta with a pinch of salt and pepper. Optionally, stir in a little lemon zest for brightness. - Assemble crostini:
Spread a generous layer of ricotta on each toasted slice. Top with a slice of fig and a piece of prosciutto. - Finish:
Drizzle honey over the top and sprinkle with fresh thyme or rosemary. - Serve:
Arrange on a platter and serve immediately.
Tips:
- For a dairy-free twist, use whipped coconut cream or almond-based cheese.
- Swap figs for roasted peaches or pears in season.
- Add a touch of balsamic glaze for extra depth.
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