Ricotta Crostini with Three Toppings

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

Ricotta Crostini with Three Toppings
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Active Time:
40 mins
Total Time:
1 hr 15 mins


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)


Prepare the Balsamic Figs

  1. 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

  1. 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

  1. 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.

  2. 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.

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