Crostini With Mission Figs & Ricotta

The classic rich flavors of fig, prosciutto, and creamy ricotta make this an easy and elegant pairing for our Jannine Bovet Reserve Sauvignon Blanc.

1 French baguette
Round Pond Italian Varietal Extra Virgin Olive Oil
6 oz ricotta cheese
2/3 lb prosciutto
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 oven 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.


Makes approximately 24 pieces

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