Whipped Ricotta Crostini With Figs
Crispy baguette crostini topped with creamy whipped ricotta, fresh black figs, hot honey, and fresh herbs for a delicious appetizer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 16 crostini 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 baguette, sliced 1/2-inch thick
- Olive oil spray or 1 tbsp olive oil
- Optional: 1 whole garlic clove, peeled (for rubbing crostini)
- 16 oz (1 1/2 cups) ricotta cheese
- 2 tbsp extra virgin olive oil
- 1 tsp fresh lemon zest
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp hot honey (plus more for drizzling)
- 1 clove garlic, minced
- 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 6–8 fresh black figs, tops removed and quartered or diced
- 2 tbsp finely chopped fresh parsley (or other herbs like thyme, oregano, chives)
- Optional: Flaky sea salt for serving
Instructions
- Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.
- Slice the baguette into 1/2-inch thick pieces. Arrange them on the baking sheet. Lightly spray or drizzle with olive oil.
- Toast in the oven for about 10 minutes until golden and crisp.
- While the crostini are warm, you can rub each slice with a peeled whole garlic clove for added flavor (optional).
- In a food processor, combine the ricotta cheese, 2 tablespoons extra virgin olive oil, lemon zest, lemon juice, 2 tablespoons hot honey, minced garlic, fine sea salt, and black pepper.
- Pulse and blend until the ricotta mixture is smooth and creamy, scraping down the sides as needed.
- Spread a generous amount of the whipped ricotta onto each crostini.
- Top each crostini with 2-3 pieces of fresh figs.
- Sprinkle with chopped fresh parsley and drizzle with additional hot honey.
- Season with flaky sea salt and black pepper if desired, and serve immediately.
Notes
Nutrition
- Serving Size: 1 crostini