Fig and Ricotta Crostini

Fig and Ricotta Crostini

penny p.

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

35 m servings 186 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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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.

Reviews

Read all reviews 9
  1. 10 Ratings

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Most helpful positive review

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

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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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.

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...

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 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 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!

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