Jaclyn

RICOTTA CROSTINI WITH FIGS & PROSCIUTTO: if you need a last minute appetizer idea, let this be IT! Creamy lemon ricotta slathered on a toasted sourdough baguette, topped with fresh figs + prosciutto + evoo + hot honey + fresh thyme. It’s salty, sweet and a little spicy 😍. Here’s the basic how-to! If you can’t find fresh figs, try with a dollop of fig jam instead.

INGREDIENTS:
1 baguette, sliced
Extra virgin olive oil, for drizzling
3/4 cup ricotta (room temperature)
Zest from half a lemon 🍋
6-8 figs, sliced thin
5 slices prosciutto, torn
Fresh thyme (about 1-2 sprigs)
Flaky salt
Hot honey, for drizzling

DIRECTIONS:
Preheat the oven to 425ºF.
Arrange baguette slices on a baking sheet and rub with olive oil. Place in the oven to toast until lightly browned, about 6-8 minutes.
In a small bowl whisk together the ricotta and lemon zest.
Slather ricotta on the crostinis and add fig slices and prosciutto.
Drizzle with olive oil + hot honey and top with fresh thyme and flaky salt. Enjoy!

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