Fig and Ricotta Crostini

For this appetizer, toasted rounds of baguette are topped with delicious, fresh summer ingredients.

Original recipe makes 24 crostini


1 French baguette, cut into 1/2 inch slices
1 (15 ounce) container ricotta cheese
12 fresh basil leaves, cut into thin strips
8 black mission figs, cut in quarters
1/4 cup aged balsamic vinegar

  • PREP

    25 mins

  • COOK

    10 mins


    35 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place the baguette slices on an ungreased, foil-lined baking sheet.
  3. Bake the bread in the preheated oven until the bottoms are brown, about 5 minutes; flip and bake until crisp, 5 minutes. Remove the pan from the oven.
  4. Spread 1 tablespoon of ricotta on each slice of toasted bread. Place a few ribbons of basil on each, arrange a slice of fig on top, and drizzle the finished crostini with balsamic vinegar.


Calories: 186 kcal
Carbohydrates: 30.4 g
Cholesterol: 11 mg
Fat: 3.6 g
Fiber: 1.9 g
Protein: 8.8 g
Sodium: 292 mg