Fig & Prosciutto Crostini

Fig & Prosciutto Crostini

Makes 8

  • 8 slices of cranberry walnut bread or seedy bread
  • Olive oil
  • 1½ cups of ricotta cheese
  • Flaky sea salt
  • 6-8 figs*, thinly sliced
  • 8 prosciutto slices
  • Honey
  • Fresh thyme sprigs
  1. Preheat oven 350°F.
  2. Brush bread slices with a thin layer of olive oil and toast lightly in the oven until golden brown (about 10 minutes, flipping halfway through).
  3. Spread a thin, even layer of ricotta cheese on crostini. Sprinkle with sea salt. 
  4. Evenly arrange fig slices and prosciutto on crostini. Sprinkle with fresh thyme sprigs and drizzle with honey.

*Note, if figs are no longer in season, substitute with pears or apple slices.