New this month
Get the Allrecipes magazine

Fig and Ricotta Crostini

penny p.

"For this appetizer, toasted rounds of baguette are topped with delicious, fresh summer ingredients."
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 186 cals
Original recipe yields 12 servings (24 crostini)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place the baguette slices on an ungreased, foil-lined baking sheet.
  3. Bake the bread in the preheated oven until the bottoms are brown, about 5 minutes; flip and bake until crisp, 5 minutes. Remove the pan from the oven.
  4. Spread 1 tablespoon of ricotta on each slice of toasted bread. Place a few ribbons of basil on each, arrange a slice of fig on top, and drizzle the finished crostini with balsamic vinegar.

Nutrition Facts


Per Serving: 186 calories; 3.6 g fat; 30.4 g carbohydrates; 8.8 g protein; 11 mg cholesterol; 292 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 9
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Elegant and impressive. I made these for a family dinner and there were none leftover. I followed the recipe exactly except I put the figs into a processer and pulsed until chopped fine. It m...

Most helpful critical review

I agree with some others - this is rather bland. Maybe some cinnamon mixed into the ricotta would liven it up?? Any other suggestions welcome as I would like to see this idea work.

Most helpful
Most positive
Least positive
Newest

Elegant and impressive. I made these for a family dinner and there were none leftover. I followed the recipe exactly except I put the figs into a processer and pulsed until chopped fine. It m...

Wow! Talk about an easy but impressive appetizer. This blew everyone away.

I recommend this to everyone. I just had a cocktail party for 45 people and everyone loved these. The basil leaf sliver added the perfect taste to this.

I had leftover fig and pine nut puree from the Dolce Pesca recipe on this site. Since I happened to have ricotta in the house, this was a perfect way to use it up. I did half with the puree and ...

This is my recipe. It's important to note that the ricotta should really be fresh ricotta, from a cheese shop, as it has a much different texture than the kind you buy in the dairy case. Hope ...

I agree with some others - this is rather bland. Maybe some cinnamon mixed into the ricotta would liven it up?? Any other suggestions welcome as I would like to see this idea work.

A delicious, but different appetizer. Also works nicely substituting pears for those anti-fig eaters (what is wrong with them?)

I have never tried figs before, and bought them on a whim at the grocer - this was a recipe I found that sounded tasty...but it actually did not have very much flavor. I used a lot of balsamic v...

Not as much vinegar!