Crostini with Mission Figs & Ricotta
By: Feed by Round Pond
1 French baguette
Round Pond Italian Varietal Extra Virgin Olive Oil
6 oz Ricotta cheese
2/3 lb Prosciutto, (higher quality recommended)
6-8 black mission figs, sliced into quarters
Fresh cracked black pepper
Round Pond Blood Orange Olive Oil
Preheat oven to 375 degrees. Slice the baguette into very thin slices. Toss with olive oil and kosher salt. Bake in preheated till golden brown and crunchy.
Cut prosciutto into sizes that will fold and fit onto the crostini slices. Spread 1 Tbsp of fresh ricotta on each of the toasted crostini. Place one piece of prosciutto, sprinkle with fresh cracked pepper. Top with one slice of Fig and drizzle with Blood Orange Olive Oil. Ready to serve immediately.
Yields 24 canapé’s