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Fig and Ricotta Crostini

Rated as 4.27 out of 5 Stars
4

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

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

Directions

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  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 30.4 8.8 11 292 Full nutrition

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Reviews

Read all reviews 9
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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.

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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!