Blackberry, Fig, & Hot Honey Ricotta Crostini
Quality ingredients, simple tactics, incredible outcome. This is what Italian cooking is all about. Though this recipe (using the term ‘recipe’ very lightly here since we are mostly layering items together) requires barely any cooking, it is all about the quality of your ingredients and how you treat/season each ingredient as you go. This recipe can be easily elevated by brûléeing the figs with some sugar and a kitchen torch, using a different type of nut, adding some julienned basil or minced thyme, or even making a fig and blackberry jam and topping the ricotta with the homemade jam. You can simplify or elevate this dish as much or as little as you’d prefer and that is the beauty of this recipe! Let’s get cookin’!
INGREDIENTS
1 baguette, size of baguette is completely up to you depending on how many people are eating
Good olive oil*
Few cracks of black pepper
2-3 tsp kosher salt
Roughly 8 oz whole milk ricotta
1 tsp hot honey, can add more if you like it hot!
1 tbsp vinegar of choice (think white distilled vinegar, apple cider vinegar, etc.)**
6oz fresh blackberries, washed and dried
5-6 fresh figs, washed and dried
1/4 cup salted pistachios, shelled and roughly chopped
*I recommend using Brightland’s Lucid Lemon Infused Olive Oil to add to the layered flavors in this recipe. Trust me, the lemon is so beautiful with the rest of the components!
**You can most definitely get creative and use a flavored vinegar here to switch it up!
Instructions
Preheat your oven to 400 F. Slice your baguette into 1/2 inch slices. Arrange on a baking sheet and drizzle with good olive oil. Bake in oven until golden brown, about 10-12 minutes depending on your oven. Check a few times to ensure they are not burning.
Wash the figs and blackberries and slice the figs to the width you prefer. I did about 1/4 inch or less for easy eating (as I like to say). Roughly chop the pistachios.
In a food processor, add your ricotta, hot honey, vinegar, salt and pepper. Blitz until well combined and wipe down the sides of the food processor.
Once crostini are finished baking, sprinkle a pinch or two of kosher salt on top. Spread the ricotta on the crostini and then arrange the fruit on top of the ricotta. Top with pistachios and serve immediately. Enjoy!
Follow @injoskitchen on Instagram & watch this recipe come to life:
https://www.instagram.com/reel/C0b9SCPr4Fq/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA==
