Fig and Ricotta Crostini with Honey

This eye-popping combination will have diners coming back for more. A golden drizzle of honey not only complements the salty cheese, but can also perk up a less sweet or underripe fig.

Fig and Ricotta Crostini with Honey

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Servings

8 people

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Ingredients

• 1 organic whole grain or gluten-free baguette cut into 8 - 1 inch diagonal slices
• 1 Tbsp extra-virgin olive oil
• 1/2 cup ricotta cheese
• 8 fresh figs, quartered
• 1 Tbsp honey
• 1 Tbsp fresh thyme, leaves left whole
• Freshly ground black pepper, to taste

Ingredients 1 organic whole grain or gluten-free baguette cut into 8 - 1 inch diagonal slices 1 Tbsp extra-virgin olive oil 1/2 cup ricotta cheese 8 fresh figs, quartered 1 Tbsp honey 1 Tbsp fresh thyme, leaves left whole Freshly ground black pepper, to taste

Servings 8 people Print Recipe

Instructions

1. Place oven rack in center position. Preheat oven to 350 F. On large, rimmed, parchment-lined baking sheet, arrange baguette slices and brush with oil. Bake until bread is toasted, about 8 to 10 minutes. Allow to cool for 5 minutes.
2. To assemble crostini, divide ricotta evenly among crostini, spreading to coat. Arrange 4 fig quarters on each slice, then drizzle with honey, top with thyme, and crack fresh black pepper over top. Serve immediately.

Recipe Notes

Per serving: 228 calories; 7 g protein; 5 g total fat (2 g sat. fat); 40 g total carbohydrates (14 g sugars, 4 g fiber); 293 mg sodium