Rustic Whipped Ricotta and Honey-Fig Crostini

The creamy, light texture of whipped ricotta provides a perfect canvas for the sweet, caramelized flavor of honey-roasted figs. A drizzle of high-quality olive oil and a sprinkle of sea salt elevate this simple appetizer into a sophisticated bite.

Cheese & Dairy

Ingredients

1/2 baguette, sliced 1/2-inch thick
cup whole milk ricotta cheese
fresh figs, quartered
tablespoons honey, divided
tablespoon extra virgin olive oil, plus more for drizzling
Pinch of sea salt
Freshly ground black pepper to taste

Method

Preheat your oven to 375°F (190°C). Brush the baguette slices with olive oil and toast for 8 minutes
minutes until golden and crisp.
Toss the quartered figs with 1 tablespoon of honey and a pinch of sea salt. Place them on a small baking sheet and roast for 5 minutes
minutes until slightly softened and caramelized.
While the figs roast, place the ricotta cheese in a small bowl and whip it vigorously with a fork or hand mixer until it is light and fluffy. Season with a small amount of black pepper.
Spread a generous layer of the whipped ricotta onto each toasted crostini, top with two to three honey
roasted figs, and finish with a final drizzle of the remaining honey.

Chef's Tip & Pairing

To truly honor the theme, use a freshly baked, crusty loaf of bread for your crostini base. This sweet and savory appetizer pairs beautifully with a crisp, slightly effervescent Prosecco or a light, unoaked Sauvignon Blanc.

From the Tini Crostini Collection