Friday, March 1, 2013
LET'S EAT: FIG, RICOTTA, AND ROSEMARY CROSTINI
If you know me, you know I am a firm believer in happy hour. Give me good friends, good wine and good food and I'm a happy girl. With the weekend just hours away, I thought I'd share this quick and easy crostini recipe I adapted from this book. I love this combination of sweet and savory, so much so, that I may be guilty for having had this "appetizer" in place of dinner (seen here).
• French baguette
• 2-4 T. garlic-flavored olive oil
• 2/3 c. ricotta cheese
• 1/2 t. finely chopped rosemary, plus more for garnish
• Salt & pepper, to taste
• 2 thin slices of prosciutto (optional)
• 8 dried figs
Preheat the oven to 450°. Slice french baguette into 1/2" slices and arrange on a baking sheet. Lightly toast the baguette until slightly crusty.
Meanwhile, in a small bowl mix the ricotta, chopped rosemary, and 1/2 teaspoon garlic olive oil until combined; season with salt and pepper and mix well. Cut the dried figs into halves or quarters; whichever you prefer. Once the bread is toasted remove from the oven and top each slice with a spoonful of the ricotta and rosemary mixture; place the prosciutto in the oven until slightly crisp; remove and chop into fine pieces. Top each baguette with chopped prosciutto and a slice of fig, before returning to the oven briefly. Just a couple minutes should do.
Remove the crostini from the oven and place on a serving platter. Finish with a drizzle of olive oil and garnish with remaining rosemary.
Recipe adapted from 5 Ingredient Fix by Claire Robinson. Photography, design and styling by Jessica of SAS + ROSE.
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