Ricotta Crostini with Three Toppings

By DreiFromBK

Ingredients

• 1 pound fresh Black Mission figs, stemmed and halved lengthwise
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 6 basil leaves, thinly sliced
• 2 tablespoons balsamic vinegar
• Kosher salt
• Pepper
• 3/4 pound pitted kalamata olives, coarsely chopped
• 1 cup extra-virgin olive oil
• 1/4 cup minced parsley
• 2 tablespoons minced basil
• 2 tablespoons minced oregano
• 2 tablespoons fresh lemon juice
• Kosher salt
• Pepper
• 1 cup dry white wine
• 3/4 cup sugar
• 1/2 cup water
• 1/2 cup golden raisins
• 1/2 cup tart dried cherries
• 1/2 cup sliced dried apricots
• 1/2 cup stemmed and quartered dried figs
• 2 thyme sprigs
• Homemade Ricotta or 2 3/4 pounds store-bought fresh ricotta, for serving
• Toasted baguette slices, for serving

Details

Servings 20
Cooking time 75mins
Adapted from foodandwine.com

Preparation

Step 1

PREPARE THE BALSAMIC FIGS
Light a grill or preheat a grill pan. Lightly brush the cut sides of the figs with olive oil and grill until lightly browned and warm, about 2 minutes. Transfer the figs to a bowl and top with the basil, balsamic vinegar and the 2 tablespoons of olive oil. Season with salt and pepper. Toss to coat and let stand for 20 minutes.

MAKE THE TAPENADE
In a medium bowl, combine all of the ingredients through the balsamic vinegar, then season with salt and pepper; let stand for 30 minutes.

MAKE THE COMPOTE
Combine all of the ingredients except the ricotta and bread in a medium saucepan and bring to a boil. Cook over moderately low heat, stirring occasionally, until the liquid is syrupy, about 30 minutes. Transfer to a bowl and let cool for 5 minutes; discard the thyme sprigs.

Serve the ricotta chilled or at room temperature with toasted baguette slices and the figs, tapenade and compote.