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Ingredients
- 1 cup part skim ricotta
- 1/3 cup plus 1 tablespoon hazelnuts, lightly toasted
- 1/2 cup honey, divided
- 1/4 teaspoon ground cinnamon
- 1 tablespoon extra virgin olive oil
- 10-12 fresh figs (mission or kadota or whatever is local), cut in half lengthwise
- 1/2 French or sourdough baguette, sliced into 1/2 inch slices and lightly toasted
Preparation
Step 1
1. Place ricotta, hazelnuts, 1/4 cup honey, and ground cinnamon in a food processor and process until smooth. Set aside.
2. Preheat a grill or grill pan over high heat. Brush figs with oil and place cut side down onto the hot surface and grill on each side for 1 to 2 minutes. Remove from heat and allow to cool, about 5-7 minutes.
3. To assemble: Spread 1-2 tablespoons ricotta mixture onto each crostini and top with a grilled fig; finish with a drizzle of honey and serve.