Crostini with fresh ricotta, herbs and figs
June 5, 2017 Leave your thoughts
The ricotta I picked at the market the other day from Bella Stella Cheese and used with the pappardelle was also good on crostini with garden herbs, a drizzle of olive oil, figs and balsamic crema.
6 slices bread of your choice
2 cups ricotta
Salt and pepper
A handful of fresh summer herbs (chives, dill, parsley)
3 ripe figs
Balsamic crema (I used fig balsamic)
Brush the bread with olive oil, grill until golden but not dry then rub the surface with a cut garlic clove.
Pile on the cheese, drizzle olive oil over, sprinkle with salt, pepper.
Top with chopped herbs and a slice or two of fresh fig.
Finish with a drizzle of balsamic crema.