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Crostini with Whipped Fig Ricotta and Crispy Salumi

This crostini has familiar flavors of my classic fig and goat cheese crostini, but I gave it a big update here! I poach dried figs in an aromatic liquid with honey, lemon peel and cinnamon, then puree them into ricotta until it makes a wonderfully light and fluffy spread. It gives the ricotta a really earthy, beautiful sweetness that I just love. For some saltiness and a little hit of spice, I dice up spicy Calabrese salumi and crisp it up in a pan with olive oil. It makes a great contrast to the fluffy, sweet whipped fig ricotta!

Pro-tip: you can whip the ricotta days in advance, and let it sit in the refrigerator covered until you're ready to use it!

Crostini with Whipped Fig Ricotta and Crispy Salumi

 
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Crostini with Whipped Fig Ricotta and Crispy Salumi

Category

Appetizer Side Dish Snack

Servings

14

Prep Time

20 minutes

Cook Time

10 minutes

Calories

224

Author:

Giada De Laurentiis

Image of Crostini with Whipped Fig Ricotta and Crispy Salumi

Ingredients

    For the Crostini:

  • 14 1/4 inch slices baguette
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • For the Topping:

  • 1/4 cup honey
  • 1/2 cup water
  • 1 cinnamon stick
  • 3 2 inch strips of lemon zest, removed with a peeler
  • 7 dried figs (cut into 6 pieces)
  • 1 cup whole milk ricotta cheese
  • 3 tablespoons olive oil (divided)
  • 3/4 teaspoon kosher salt
  • 3 ounces spicy Calabrian Salumi (cut into 1/4 inch pieces)
  • 1/4 cup small basil leaves (optional)

Instructions

  1. This recipe originated on an episode of Giada Entertains. Episode: The Art Of Surprise.
  2. Preheat the oven to 450 degrees F.
  3. Brush the slices of baguette with the olive oil and place on a rimmed baking sheet. Season with the salt and bake for 5 to 8 minutes or until golden brown and crispy. Remove the crostini to a wire rack to cool.
  4. In a small sauce pan combine the honey, water, cinnamon, lemon zest and salt. Bring to a simmer over medium heat. Remove from the heat and stir in the figs. Allow the figs to steep for 5 minutes.
  5. Using a slotted spoon, remove the softened figs from the liquid to the bowl of a food processor. Pulse until smooth. Add the ricotta cheese, 2 tablespoons oil and salt. Puree until light, fluffy and smooth.
  6. Heat a small skillet over medium high heat. Add the remaining tablespoon olive oil and the chopped salumi. Cook stirring often until the salumi is golden brown and crispy. Drain well on a paper towel lined plate.
  7. To assemble, spread some fig ricotta over a crostini. Top with a sprinkling of crispy salumi and a few basil leaves if desired.

Nutrition

Nutrition

per serving
Calories
224
Amount/Serving % Daily Value
Carbs
24 grams
Protein
6 grams
Fat
11 grams
Saturated Fat
3 grams
Cholesterol
14 milligrams
Sodium
557 milligrams
Fiber
1 grams
Sugar
7 grams

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