When figs are in season, let those beauties do the work, while you take the credit.
Crostini with Whipped Ricotta, Figs, and Honey
4 to 6
1/4 tsp ground black pepper
3/4 cup whole milk ricotta cheese
1 tsp lemon zest
2 Tbsps chopped basil
1 Tbsp extra virgin olive oil, plus more for crostini
1 baguette, sliced
1 8 oz. carton figs, quartered
Honey, to garnish
Flaky sea salt, to garnish
Set oven to broil with a rack in the top position. Place the sliced baguette on a sheet tray, drizzle each slice with extra virgin olive oil, and broil for about 2-3 minutes until golden brown.
- Meanwhile, add the ricotta, lemon zest, basil, oil, and black pepper to a medium bowl and whisk until fully combined.
- Slather about a tablespoon of ricotta mixture on each crostini and place on a serving platter. Top each crostini with 3-4 fig quarters, drizzle the entire platter with honey, and garnish each crostini with flaky sea salt.