FIG, GOAT CHEESE, AND PROSCIUTTO CROSTINI
Get ready to nosh on crispy crostini topped with fresh figs, creamy goat cheese, and prosciutto.
Provided by Bonne Maman
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Slice 12 ½-inch slices of bread from the baguette. Place on a baking sheet, and brush generously with the olive oil. Sprinkle a little salt if desired on each slice.
- Bake for about 10 mins, or until crisp and slightly golden. Remove from oven and cool slightly.
- Spread goat cheese on each crostini. Spread about a tablespoon of Bonne Maman Fig Preserves on top of the goat cheese.
- Fold the slices of prosciutto neatly and place on top of each crostini.
- Lay fresh arugula leaves on top of each crostini to taste.
RICOTTA, FIG & PROSCIUTTO CROSTINI
Little Italian toasts topped with creamy cheese, sweet fruit and salty ham - a killer combination to be served as a nibble
Provided by Barney Desmazery
Categories Starter
Time 25m
Yield Makes 6
Number Of Ingredients 6
Steps:
- Heat a griddle pan to hot. Brush sourdough with olive oil, then grill for 1-2 mins on each side until lightly charred.
- Spread the toasts with ricotta. Top with figs and prosciutto. Drizzle with honey before serving, if you like.
Nutrition Facts : Calories 192 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 1.3 milligram of sodium
WINEY FIGS, PROSCIUTTO AND RICOTTA CROSTINI
This is a combination of some of my favorite Italian ingredients and it works incredibly well. I love the creaminess of the ricotta with the sweet acidity of the wine-poached figs. That's why I always go with full-fat ricotta.
Provided by Dave Lieberman
Categories appetizer
Time 38m
Yield 15 crostini
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Using a small knife, trim the stems off the figs and cut the figs in half lengthwise.
- Place the figs and the wine in a small saucepan, bring to a simmer over medium-low heat, and simmer about 20 minutes until figs have absorbed most of the wine and they are tender and fat. Remove figs with a slotted spoon to a bowl and reserve for later. Some reduced wine should remain for sauce; return wine to medium heat and simmer again until reduced by half and a syrupy liquid remains. Let cool slightly.
- Slice demi-baguette into 1/2-inch slices. Lay the bread slices on a baking sheet and toast lightly in the oven, about 5 minutes. Remove from oven and let cool.
- Spread a tablespoon of ricotta on each crostini then lay a small piece of prosciutto on top of the cheese. Place fig halves on top of the meat and finish by drizzling the remaining reduced wine on top of the figs. Serve immediately.
FIG AND RICOTTA CROSTINI
For this appetizer, toasted rounds of baguette are topped with delicious, fresh summer ingredients.
Provided by Rachel Wolkofsky Pollack
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place the baguette slices on an ungreased, foil-lined baking sheet.
- Bake the bread in the preheated oven until the bottoms are brown, about 5 minutes; flip and bake until crisp, 5 minutes. Remove the pan from the oven.
- Spread 1 tablespoon of ricotta on each slice of toasted bread. Place a few ribbons of basil on each, arrange a slice of fig on top, and drizzle the finished crostini with balsamic vinegar.
Nutrition Facts : Calories 186.4 calories, Carbohydrate 30.4 g, Cholesterol 11 mg, Fat 3.6 g, Fiber 1.9 g, Protein 8.8 g, SaturatedFat 2 g, Sodium 291.9 mg, Sugar 7.2 g
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