-
-
My review
Fig and Ricotta Crostini
2
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 186Original recipe yields 12 servings (24 crostini)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C).
- 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
Share
Explore more
Reviews
Read all reviews 910 Ratings
-
-
-
-
-
Most helpful positive review
3/24/2008
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 m...
Most helpful critical review
7/18/2009
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.
Most helpful
Most positive
Least positive
Newest
3/24/2008
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 m...
9/21/2007
Wow! Talk about an easy but impressive appetizer. This blew everyone away.
9/13/2007
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.
8/19/2010
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 ...
6/24/2010
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 ...
7/18/2009
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.
7/2/2008
A delicious, but different appetizer. Also works nicely substituting pears for those anti-fig eaters (what is wrong with them?)
8/24/2007
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 v...