Ricotta Crostini with Three Toppings

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Serving size:20
Total Time:
Ricotta Crostini with Three Toppings

You can make your own ultra-creamy ricotta (or you can also use store-bought) and then add different toppings.

Balsamic Figs

  • 1 lb fresh Black Mission figs, stemmed and halved lengthwise
  • Pepper
  • Kosher salt
  • 2 tbsp balsamic vinegar
  • 6 basil leaves, thinly sliced
  • 2 tbsp extra-virgin olive oil, plus more for brushing
  1. Prepare the balsamic figs: Light a grill or preheat a grill pan. Lightly brush the cut sides of the figs with olive oil and grill until lightly browned and warm, about 2 minutes. Transfer the figs to a bowl and top with the basil, balsamic vinegar and the 2 tablespoons of olive oil. Season with salt and pepper. Toss to coat and let stand for 20 minutes.

    Olive Tapenade

    • Kosher salt
    • Pepper
    • 2 tbsp fresh lemon juice
    • 2 tbsp minced oregano
    • 2 tbsp minced basil
    • 1/4 cup minced parsley
    • 1 cup extra-virgin olive oil
    • 3/4 lb pitted kalamata olives, coarsely chopped
    1. Make the tapenade: In a medium bowl, combine all of the ingredients through the balsamic vinegar, then season with salt and pepper; let stand for 30 minutes.

      Dried Fruit Compote

      • Toasted baguette slices, for serving
      • Homemade Ricotta or 2 3/4 pounds store-bought fresh ricotta, for serving
      • 2 thyme sprigs
      • 1/2 cup stemmed and quartered dried figs
      • 1/2 cup sliced dried apricots
      • 1/2 cup tart dried cherries
      • 1/2 cup golden raisins
      • 1/2 cup water
      • 3/4 cup sugar
      • 1 cup dry white wine
      1. Make the compote: Combine all of the ingredients except the ricotta and bread in a medium saucepan and bring to a boil. Cook over moderately low heat, stirring occasionally, until the liquid is syrupy, about 30 minutes. Transfer to a bowl and let cool for 5 minutes; discard the thyme sprigs.
      2. Serve the ricotta chilled or at room temperature with toasted baguette slices and the figs, tapenade and compote.

      Make Ahead: The tapenade and fruit compote can be refrigerated separately for 2 weeks. The figs can be refrigerated overnight; bring to room temperature before serving.

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      Recipe Credit: Allison Jenkins
      Image Credit: Ryan Dausch