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Fig and Ricotta Crostini with Honey

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    Fig and Ricotta Crostini with Honey

    This eye-popping combination will have diners coming back for more. A golden drizzle of honey not only complements the salty cheese, but can also perk up a less sweet or underripe fig.

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    1 organic whole grain or gluten-free baguette, cut into 8 - 1 in (2.5 cm) diagonal slices
    1 Tbsp (15 mL) extra-virgin olive oil
    1/2 cup (125 mL) ricotta cheese 
    8 fresh figs, quartered 
    1 Tbsp (15 mL) honey 
    1 Tbsp (15 mL) fresh thyme, leaves left whole 
    Freshly ground black pepper, to taste

    Place oven rack in centre position. Preheat oven to 350 F (180 C). On large, rimmed, parchment-lined baking sheet, arrange baguette slices and brush with oil. Bake until bread is toasted, about 8 to 10 minutes. Allow to cool for 5 minutes.

    To assemble crostini, divide ricotta evenly among crostini, spreading to coat. Arrange 4 fig quarters on each slice, then drizzle with honey, top with thyme, and crack fresh black pepper over. Serve immediately.

    Serves 8.

    Each serving contains: 228 calories; 7 g protein; 5 g total fat (2 g sat. fat, 0 g trans fat); 40 g total carbohydrates (14 g sugars, 4 g fibre); 293 mg sodium

    source: "Craving Crostini", alive #391, May 2015

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    Fig and Ricotta Crostini with Honey

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