Photo Credit: Elizabeth Newman
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
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
- This recipe originated on an episode of Giada Entertains. Episode: The Art Of Surprise.
- Preheat the oven to 450 degrees F.
- 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.
- 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.
- 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.
- 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.
- To assemble, spread some fig ricotta over a crostini. Top with a sprinkling of crispy salumi and a few basil leaves if desired.