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.
- 1 Pound fresh Black Mission figs, stemmed and halved lengthwise
- 2 Tbsp extra-virgin olive oil, plus more for brushing
- 6 basil leaves, thinly sliced
- 2 Tbsp balsamic vinegar
- Kosher salt
- 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.
- Kosher salt
- 2 Tbsp fresh lemon juice
- 0.75 Pound pitted kalamata olives, coarsely chopped
- 1 cup extra-virgin olive oil
- 0.25 cup minced parsley
- 2 Tbsp minced basil
- 2 Tbsp minced oregano
- 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
- 1 cup dry white wine
- 0.75 cup sugar
- 0.5 cup water
- 0.5 cup golden raisins
- 0.5 cup tart dried cherries
- 0.5 cup sliced dried apricots
- 0.5 cup stemmed and quartered dried figs
- 2 thyme sprigs
- Homemade Ricotta or 2 3/4 pounds store-bought fresh ricotta, for serving
- Toasted baguette slices, for serving
- 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.
- 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.
Recipe Credit: Allison Jenkins
Image Credit: Ryan Dausch