Crostini with Ricotta, Figs & Balsamic
Black mission figs are the dark purple figs, they are moist and sweet in flavor. Figs have two harvest seasons, early summer and then a second in late summer to early fall. They have a short shelf life so they should be eaten within a few days of purchase. This recipe combines sweet figs at the height of their season with crunchy bread, ricotta and a drizzle of balsamic glaze for an easy appetizer.
The slices of bread are crisped in melted butter for added flavor. I prefer to use European butter, it has a higher butterfat content from a longer churning process and therefore less water. It has a higher smoke point, which helps when pan frying the bread.
French Baguette, sliced ½” thick on the bias
8 tablespoons unsalted European butter
¾ cup whole milk ricotta
10 fresh black mission figs, quartered
2 tablespoons balsamic glaze
Heat a large cast iron pan over medium heat, add 2 tablespoons of the butter and allow to melt. Add slices of baguette and sauté, moving pan occasionally until golden brown. Flip the bread and continue to pan fry until golden brown.
Remove from the pan and add to a large platter. Repeat with the remaining butter and bread until all the bread has been used.
Spread about a tablespoon of ricotta on each crostini and top with figs. Drizzle with balsamic glaze.