Recipes Ricotta Crostini with Three Toppings Be the first to rate & review! Chef Allison Jenkins makes her own ultra-creamy ricotta (you can also use store-bought), then adds different toppings. Slideshow: Bruschetta and Crostini Recipes By Food & Wine Editors Updated on October 1, 2014 Print Rate It Share Share Tweet Pin Email Hosting a Kentucky Derby party? Surprise your guests with a classic mint julep, some Kentucky hot browns, a shrimp cocktail and many more delicious recipes. Photo: © Ryan Dausch Active Time: 40 mins Total Time: 1 hrs 15 mins Yield: 20 Ingredients 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 ¾ pound kalamata olives (pitted and coarsely chopped) 1 cup extra-virgin olive oil ¼ cup parsley (minced) 2 tablespoons basil (minced) 2 tablespoons oregano (minced) 2 tablespoons lemon juice (freshly squeezed) Kosher salt Pepper Dried Fruit Compote 1 cup dry white wine ¾ cup sugar ½ cup water ½ cup golden raisins ½ cup tart dried cherries ½ cup dried apricots (sliced) ½ cup dried figs (stemmed and quartered) 2 sprigs thyme 2 ¾ pounds Homemade Ricotta or 2 3/4 store-bought fresh ricotta, for serving Toasted baguette slices (for serving) Directions 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. Rate it Print