Fig and Ricotta Crostini

Rating: 4.27 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

For this appetizer, toasted rounds of baguette are topped with delicious, fresh summer ingredients.

By Rachel Wolkofsky Pollack

Gallery

Recipe Summary

prep:
25 mins
cook:
10 mins
total:
35 mins
Servings:
12
Yield:
24 crostini
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • Place the baguette slices on an ungreased, foil-lined baking sheet.

  • 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.

  • 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; protein 8.8g; carbohydrates 30.4g; fat 3.6g; cholesterol 11mg; sodium 291.9mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

daveycooks
Rating: 5 stars
03/24/2008
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 made this so much easier to eat these two bite crostinis. Use good balsamic vinegar it makes all the difference. LOVED this recipe. Read More
Helpful
(9)

Most helpful critical review

the Tower Chef
Rating: 3 stars
07/20/2009
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. Read More
Helpful
(6)
11 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Catsy
Rating: 5 stars
09/13/2007
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. Read More
Helpful
(9)
foodelicious
Rating: 5 stars
09/21/2007
Wow! Talk about an easy but impressive appetizer. This blew everyone away. Read More
Helpful
(9)
daveycooks
Rating: 5 stars
03/24/2008
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 made this so much easier to eat these two bite crostinis. Use good balsamic vinegar it makes all the difference. LOVED this recipe. Read More
Helpful
(9)
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the Tower Chef
Rating: 3 stars
07/20/2009
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. Read More
Helpful
(6)
mrs. kosmos
Rating: 4 stars
08/20/2010
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 half with diced figs. On all of them instead of just putting "a few ribbons" of basil I covered the whole piece of bread with basil which I think added a lot of flavor. The ones with the puree had more flavor held the vinegar better and you could put a lot more topping than with the diced figs. The diced fig ones were noticeably less flavorful probably because they didn't hold as much vinegar. If I make this again I will do the puree and add the vinegar to the puree instead of drizzling. Read More
Helpful
(6)
Rachel Wolkofsky Pollack
Rating: 5 stars
06/24/2010
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 you like it! Read More
Helpful
(6)
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mastaid
Rating: 5 stars
07/02/2008
A delicious but different appetizer. Also works nicely substituting pears for those anti-fig eaters (what is wrong with them?) Read More
Helpful
(6)
Anonymous
Rating: 3 stars
08/24/2007
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 vinegar drizzled on top and even tossed the diced figs in olive oil but it was just ok. It certainly looked pretty though! Read More
Helpful
(4)
MelWad
Rating: 3 stars
01/19/2010
Not as much vinegar! Read More
Helpful
(3)
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