Fig Crostini with Whipped Ricotta & Crispy Prosciutto
Creamy whipped ricotta, fresh figs, and crispy prosciutto come together over olive oil-toasted crostini, finished with a rich Fig Balsamic glaze. Sweet, savory, creamy, and crisp -- this simple appetizer tastes like the first bite of fall.
Ingredients
For the Crostini
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1 baguette, sliced into ½-inch rounds
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3 tablespoons Wild Groves Arbequina Extra Virgin Olive Oil
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Flaky sea salt
For the Whipped Ricotta
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1 cup whole-milk ricotta
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1 tablespoon Wild Groves Arbequina Extra Virgin Olive Oil
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¼ teaspoon sea salt
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Freshly cracked black pepper, to taste
For the Toppings
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6–8 fresh figs, sliced
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1 package of prosciutto
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Freshly cracked black pepper, for finishing
For the Fig Balsamic Glaze
Instructions
1. Make the Fig Balsamic glaze.
Pour the Fig Balsamic into a small saucepan and bring to a gentle simmer over medium-low heat.
Reduce the heat to low and simmer for about 8–12 minutes, stirring occasionally, until the balsamic has reduced and lightly coats the back of a spoon.
Remove from the heat and allow to cool. The glaze will continue to thicken as it cools.
2. Crisp the prosciutto.
Preheat the oven to 400°F. Arrange the prosciutto in a single layer on a parchment-lined baking sheet.
Bake for 8–10 minutes, or until crisp. Transfer to a plate and allow to cool, then break into bite-sized pieces.
3. Toast the crostini.
Arrange the baguette slices on a baking sheet and brush both sides lightly with Arbequina Extra Virgin Olive Oil. Sprinkle with a small pinch of flaky sea salt.
Bake at 400°F for 8–10 minutes, flipping halfway through, until golden and crisp around the edges.
4. Whip the ricotta.
Add the ricotta, Arbequina EVOO, sea salt, and a few cracks of black pepper to a food processor. Blend for 1–2 minutes, scraping down the sides as needed, until smooth, light, and creamy.
5. Assemble.
Spread each crostini generously with whipped ricotta. Top with sliced fresh fig and a piece of crispy prosciutto.
6. Finish with Fig Balsamic.
Drizzle the cooled Fig Balsamic glaze over the crostini. Finish with freshly cracked black pepper and fresh thyme, if desired.
Serve immediately.
Wild Groves Tip
Keep an eye on your balsamic as it reduces—it can go from perfectly syrupy to too thick quickly. Remove it from the heat while it's still slightly thinner than you'd like; it will thicken considerably as it cools.