Fig and Ricotta Crostini

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

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.

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.

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

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.

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!

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.

Not as much vinegar!

https://www.domesticgourmet.com/chimichurri-pizza-with-prosciutto-figs/