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Crostini with Herbed Ricotta and Fresh Figs
Crostini with Herbed Ricotta
and Fresh Figs

Crostini with Herbed Ricotta and Fresh Figs


Makes 4 to 6 servings
  • 1 wholegrain baguette, sliced thinly
  • 2 cups sheep’s milk ricotta
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoons dried oregano (or substitute other fresh herbs)
  • Sea salt and pepper to taste
  • 2 to 3 tablespoons extra-virgin olive oil
  • Fresh figs, sliced
  • Prosciutto (optional)
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Sample step.
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(For a delicious breakfast, simply spread plain sheep’s milk ricotta over the crostini, top with fig slices, and drizzle with honey.)

Preheat your oven to 425 F. Brush the baguette slices lightly with olive oil and arrange on a sheet tray. Bake for 3 to 4 minutes per side, or until golden brown. Let cool slightly.

Place the ricotta in a bowl and stir in the thyme, oregano, salt, pepper, and olive oil with a wooden spoon until well combined. Taste and adjust seasonings if necessary.

Dollop each crostini with about a tablespoonful of ricotta spread. Drizzle with a bit of olive oil, and place a fig slice or two on top. (Optional: layer with a thin slice of prosciutto.)

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