Crostini with Ricotta, Figs & Balsamic

This recipe combines sweet figs at the height of their season with crunchy bread, ricotta and a drizzle of balsamic glaze for an easy appetizer.

Crostini with Ricotta, Figs & Balsamic

Key Ingredients in This Recipe

• Figs – Black mission figs are the dark purple figs, they are moist and sweet in flavor. Figs have two harvest seasons, early summer and then a second in late summer to early fall.
• Butter – The slices of bread are crisped in melted butter for added flavor. I prefer to use European butter, it has a higher butterfat content from a longer churning process and therefore less water. It has a higher smoke point, which helps when pan frying the bread.
• Ricotta – Ricotta is a mild, soft and creamy Italian cheese that is made from the leftover whey created when making mozzarella and other similar cheeses. The texture and look is similar to cottage cheese. I always choose whole milk ricotta over part-skim because the latter can be watery.
• Balsamic vinegar – Balsamic adds a slightly sweet, acidic note to this crostini recipe. Balsamic is sweeter and more syrupy than other wine vinegars. It’s made from the unfermented juice of grapes, called “must”, and aged for 12 years or more. Balsamic glaze is a condensed version simmered until it becomes sticky and syrupy. It’s perfect for drizzling over crostini because it doesn’t soak into the bread, making it soggy.

How to Make Ricotta, Fig and Balsamic Crostini

1. Fry the bread in butter, Heat a large cast iron pan over medium heat, add 2 tablespoons of the butter and allow to melt. Add slices of baguette and sauté, moving pan occasionally until golden brown. Flip the bread and continue to pan fry until golden brown.
2. Repeat. Remove from the pan and add to a large platter. Repeat with the remaining butter and bread until all the bread has been used.
3. Assemble and serve. Spread about a tablespoon of ricotta on each crostini and top with figs. Drizzle with balsamic glaze.

Tips and Tricks for This Recipe

• Figs have a short shelf life so they should be eaten within a few days of purchase.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Baked Apple, Blue Cheese & Chorizo Crostini
• Steak and Boursin Cheese Crostini
• Maple Roasted Pumpkin Crostini with Blue Cheese and Pumpkin Seeds

Crostini with Ricotta, Figs & Balsamic

By Kylie Mazon-Chambers

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Serves 6

US Customary – Metric

Ingredients:

• ▢ French Baguette, sliced ½” thick on the bias
• ▢ 8 tablespoons unsalted butter
• ▢ ¾ cup whole milk ricotta
• ▢ 10 fresh black mission figs, quartered
• ▢ 2 tablespoons balsamic glaze

Instructions:

• Heat a large cast iron pan over medium heat, add 2 tablespoons of the butter and allow to melt. Add slices of baguette and sauté, moving pan occasionally until golden brown on both sides, about 2 minutes.
• Remove from the pan and add to a large platter. Repeat with the remaining butter and bread until all the bread has been used.
• Spread about a tablespoon of ricotta on each crostini and top with figs. Drizzle with balsamic glaze.

Nutrition:

Calories: 257kcal | Carbohydrates: 19g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 29mg | Potassium: 230mg | Fiber: 2g | Sugar: 15g | Vitamin A: 722IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 0.4mg

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