Fig Crostini with Ricotta Cheese, Prosciutto

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Fig Crostini with Ricotta Cheese, Prosciutto

Crostini are so playful and there are endless variations you can create. Fresh figs and prosciutto is one of my old time favorite flavor combinations especially when hosting a soiree at home- fast and easy with no cooking required. Figs wrapped with prosciutto and drizzled with honey or roasted figs with ricotta prosciutto and aged balsamico. Sweet and salty always magically work in a delicious tandem, opposite attracts as they say. For these crostini, grilled or toast country bread then while still warm smear it with ricotta cheese on top. Pick the ripest figs for this recipe, slice them thinly lengthwise and decorate each crostini, garish with tiny basil leaves then drizzle with finishing extra-virgin olive oil on top! Enjoy with a glass of chilled white wine.

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Ingredients: bread, fresh figs, ricotta cheese, prosciutto, basil leaves, aged balsamic vinegar, extra-virgin olive oil, flaky sea salt and freshly ground black pepper.

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Rinsed figs.

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Spread on riccota cheese.

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Slightly fold the prosciutto on grilled crostini slice.

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Add slices of fig and garnish with basil leaves.

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Add salt and pepper.

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Finish off with drizzle of quality extra-virgin olive oil as well as aged balsamic vinegar.

Bon Appétit!
Svitlana

Fig Crostini with Ricotta Cheese, Prosciutto

recipe details

Serves 8

Ingredients

  • 8 slices bread, ½-inches thick, grilled or toasted
  • 4 large ripe figs, thinly sliced
  • 2 oz. ricotta cheese
  • 5 oz. prosciutto
  • Basil leaves
  • 1 tablespoon aged balsamic vinegar
  • Extra-virgin olive oil for drizzling
  • Flaky sea salt and freshly ground black pepper

Directions

  1. Brush crostini with olive oil and grill for few minutes on each side, until the grill marks are well seen. While crostini are still warm, spread a thin layer of ricotta cheese  on top. Then place two slices of prosciutto, 2-3 fig slices and tiny basil leaf. Drizzle crostini with extra-virgin olive oil and good quality aged balsamic vinegar. Finish off with salt and freshly ground black pepper, serve!  

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