Fig & Ricotta Crostini
.
Yield
12 servingsPrep
6 minCook
20 minReady
26 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
bread, french baguette
cut into 1/2 inch slices |
*
|
| 15 | ounces |
ricotta cheese
|
|
| 12 | each |
basil
leaves, cut into thin strips |
*
|
| 8 | each |
figs
black mission, cut in quarters |
|
| ¼ | cup |
balsamic vinegar
aged |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
bread, french baguette
cut into 1/2 inch slices |
*
|
| 433.5 | ml/g |
ricotta cheese
|
|
| 12 | each |
basil
leaves, cut into thin strips |
*
|
| 8 | each |
figs
black mission, cut in quarters |
|
| 59 | ml |
balsamic vinegar
aged |
|
Directions
Preheat oven to 375℉ (190℃) 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.
