Ricotta Fig Prosciutto Crostini Recipes

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FIVE QUICK RICOTTA CROSTINI RECIPES



Five Quick Ricotta Crostini Recipes image

Mediterranean cuisine is synonymous with fresh, high-quality cheeses and vegetables made in simple preparations to highlight their unique flavors. Our Ricotta Crostini Recipe is a great example of how decadent a humble slice of bread with good ricotta cheese can be!

Provided by Vicky & Ruth

Categories     appetizer

Time 15m

Yield 14

Number Of Ingredients 3

1 loaf crusty bread, whole wheat, sourdough, country, multigrain or ciabatta
1 lb Natural and Kosher Whole Milk Ricotta
Toppings of your choice - see note or body of the post

Steps:

  • Cut bread into slices and toast
  • Spread about 2 tbsp of ricotta on each slice
  • Top with your topping of choice see suggestions in the notes

Nutrition Facts : ServingSize 1 crostini with 2 tbsp ricotta, Calories 204 calories, Sugar 1.2, Sodium 286, Fat 8.2, SaturatedFat 4.7, UnsaturatedFat 2, Carbohydrate 22.6, Fiber 1, Protein 10.6, Cholesterol 25.5

WINEY FIGS, PROSCIUTTO AND RICOTTA CROSTINI



Winey Figs, Prosciutto and Ricotta Crostini image

This is a combination of some of my favorite Italian ingredients and it works incredibly well. I love the creaminess of the ricotta with the sweet acidity of the wine-poached figs. That's why I always go with full-fat ricotta.

Provided by Dave Lieberman

Categories     appetizer

Time 38m

Yield 15 crostini

Number Of Ingredients 5

1 pint (about 15 to 20) dried figs, preferably Calimyrna
2 cups full-bodied red wine
1 demi-baguette (or half a regular baguette)
1 cup whole milk ricotta
1/4 pound prosciutto

Steps:

  • Preheat oven to 350 degrees F.
  • Using a small knife, trim the stems off the figs and cut the figs in half lengthwise.
  • Place the figs and the wine in a small saucepan, bring to a simmer over medium-low heat, and simmer about 20 minutes until figs have absorbed most of the wine and they are tender and fat. Remove figs with a slotted spoon to a bowl and reserve for later. Some reduced wine should remain for sauce; return wine to medium heat and simmer again until reduced by half and a syrupy liquid remains. Let cool slightly.
  • Slice demi-baguette into 1/2-inch slices. Lay the bread slices on a baking sheet and toast lightly in the oven, about 5 minutes. Remove from oven and let cool.
  • Spread a tablespoon of ricotta on each crostini then lay a small piece of prosciutto on top of the cheese. Place fig halves on top of the meat and finish by drizzling the remaining reduced wine on top of the figs. Serve immediately.

RICOTTA, FIG & PROSCIUTTO CROSTINI



Ricotta, fig & prosciutto crostini image

Little Italian toasts topped with creamy cheese, sweet fruit and salty ham - a killer combination to be served as a nibble

Provided by Barney Desmazery

Categories     Starter

Time 25m

Yield Makes 6

Number Of Ingredients 6

6 slices sourdough bread
olive oil , for drizzling
½ x 250g tub ricotta
3 large figs , thinly sliced
90g pack prosciutto
a little clear honey , for drizzling (optional)

Steps:

  • Heat a griddle pan to hot. Brush sourdough with olive oil, then grill for 1-2 mins on each side until lightly charred.
  • Spread the toasts with ricotta. Top with figs and prosciutto. Drizzle with honey before serving, if you like.

Nutrition Facts : Calories 192 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 1.3 milligram of sodium

FIG AND RICOTTA CROSTINI



Fig and Ricotta Crostini image

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

Provided by Rachel Wolkofsky Pollack

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 35m

Yield 12

Number Of Ingredients 5

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
¼ cup aged balsamic vinegar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place the baguette slices on an ungreased, foil-lined baking sheet.
  • 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.
  • 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.

Nutrition Facts : Calories 186.4 calories, Carbohydrate 30.4 g, Cholesterol 11 mg, Fat 3.6 g, Fiber 1.9 g, Protein 8.8 g, SaturatedFat 2 g, Sodium 291.9 mg, Sugar 7.2 g

CROSTINI WITH FIG & PROSCIUTTO



Crostini with Fig & Prosciutto image

A quick and easy appetizer for your dinner guests to enjoy before any meal or holiday gathering. This crostini has a taste profile that is a little sweet, salty, and savory and so very TASTY!

Provided by Shannon Emery

Categories     Appetizer

Time 15m

Number Of Ingredients 7

1 gluten-free (or regular) French style rustic baguette, sliced slightly on the diagonal into 1/2 inch slices (*see notes below)
olive oil
6 oz. soft or semi-soft cheese (like Port Salut or Brie)
1/3 cup fig spread
3 oz. thinly sliced prosciutto
2 cups arugula
balsamic glaze

Steps:

  • Preheat griddler to 400 F degrees.
  • Generously brush bread slices with olive oil and lay face down on the griddler for 10 minutes, or until lightly toasted and slightly golden brown.
  • Spread some cheese on each crostini. Spread about a teaspoon of fig jam on top of the cheese. Add folded pieces of prosciutto (I place half of a slice of prosciutto on each crostini). Top with several arugula leaves. Lightly drizzle top of each crostini with balsamic glaze. Eat and relax. : )

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