Fig and Ricotta Crostini Recipe -
Fig and Ricotta Crostini Recipe
  • READY IN 35 mins

Fig and Ricotta Crostini

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 24 crostini Change Servings
  • PREP

    25 mins
  • COOK

    10 mins

    35 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 21, 2007

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

Most Helpful Critical Review
Jul 20, 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.


10 Ratings

Sep 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.

Jul 02, 2008

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

Mar 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 made this so much easier to eat these two bite crostinis. Use good balsamic vinegar, it makes all the difference. LOVED this recipe.

Aug 20, 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 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.

Jun 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 you like it!

Aug 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 vinegar drizzled on top, and even tossed the diced figs in olive oil, but it was just ok. It certainly looked pretty, though!


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  • Calories
  • 186 kcal
  • 9%
  • Carbohydrates
  • 30.4 g
  • 10%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 3.6 g
  • 6%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 8.8 g
  • 18%
  • Sodium
  • 292 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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