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

October 2014


Credit: © Ryan Dausch

Recipe Summary test

40 mins
1 hr 15 mins


Balsamic Figs
Olive Tapenade
Dried Fruit Compote


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.

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.

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.

  • 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.