Fig & Ricotta Crostini

 

1 (475g) pkg ricotta 

2 tbsp olive oil 

2 tsp garlic (minced)

1 tbsp honey 

3 sprigs thyme (finely chopped)

2 tsp kosher salt 

1 tsp cracked black pepper 

 

1 loaf sourdough bread

2 tbsp olive oil 

1/2 cup Caramelized Onion & Fig Chutney 

5-6 fresh figs (thinly sliced) 

1/2 cup balsamic vinegar

2 tbsp white sugar 

 

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• Preheat oven to 400°

 

• Slice sourdough bread in half, then slice each half into roughly 1/2" pieces 

 

• Brush both sides of each slice lightly with olive oil, place on parchment lined baking sheet 

 

• Bake until golden brown, turning over halfway through 

 

• Bring balsamic and sugar to a boil in shallow pan, reduce heat and simmer until mixture is thick enough to coat the back of a spoon 

 

• In a large mixing bowl, combine whipped ricotta ingredients. Whip with either a stand mixer or hand mixer for 3-5 minutes, or until light and fluffy - set aside for assembly

 

• Once bread has cooled slightly, spread each piece with about 1 tbsp of ricotta mixture (add as much or as little as you would like) 

 

• Top each crostini with a spoonful of Caramelized Onion & Fig Chutney, a few slices of fresh fig and drizzle with balsamic reduction 

 

• Plate and enjoy!