Ricotta Crostini with Three Toppings

Chef Allison Jenkins makes her own ultra-creamy ricotta (you can also use store-bought), then adds different toppings.

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  • Servings: 20

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balsamic figs
  • 1 pound fresh Black Mission figs, stemmed and halved lengthwise
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 6 basil leaves, thinly sliced
  • 2 tablespoons balsamic vinegar
  • Kosher salt
  • Pepper
olive tapenade
  • 3/4 pound pitted kalamata olives, coarsely chopped
  • 1 cup extra-virgin olive oil
  • 1/4 cup minced parsley
  • 2 tablespoons minced basil
  • 2 tablespoons minced oregano
  • 2 tablespoons fresh lemon juice
  • Kosher salt
  • Pepper
dried fruit compote
  • 1 cup dry white wine
  • 3/4 cup sugar
  • 1/2 cup water
  • 1/2 cup golden raisins
  • 1/2 cup tart dried cherries
  • 1/2 cup sliced dried apricots
  • 1/2 cup stemmed and quartered dried figs
  • 2 thyme sprigs
  • Homemade Ricotta or 2 3/4 pounds store-bought fresh ricotta, for serving
  • Toasted baguette slices, for serving

How to make this recipe

  1. Prepare the Balsamic Figs

    Light a grill or preheat a grill pan. Lightly brush the cut sides of the figs with olive oil and grill until lightly browned and warm, about 2 minutes. Transfer the figs to a bowl and top with the basil, balsamic vinegar and the 2 tablespoons of olive oil. Season with salt and pepper. Toss to coat and let stand for 20 minutes.

  2. Make the Tapenade

    In a medium bowl, combine all of the ingredients through the balsamic vinegar, then season with salt and pepper; let stand for 30 minutes.

  3. Make the Compote

    Combine all of the ingredients except the ricotta and bread in a medium saucepan and bring to a boil. Cook over moderately low heat, stirring occasionally, until the liquid is syrupy, about 30 minutes. Transfer to a bowl and let cool for 5 minutes; discard the thyme sprigs.

  4. Make the Compote

    Serve the ricotta chilled or at room temperature with toasted baguette slices and the figs, tapenade and compote.

Make Ahead

The tapenade and fruit compote can be refrigerated separately for 2 weeks. The figs can be refrigerated overnight; bring to room temperature before serving.

Photo © Ryan Dausch Published October 2014

464995 recipes/ricotta-crostini-three-toppings 2014-09-12T19:09:58+00:00 fall|winter|christmas|cocktail-party|holiday-open-house|new-years-eve|thanksgiving|italian|appetizers-starters|20-for-a-crowd|make-ahead|vegetarian|weeknight-dinner october-2014 recipes,ricotta-crostini-three-toppings 464995

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