Recipe courtesy of Giada De Laurentiis
Fig and Salami Crostini
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 14 crostini
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 167
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 5 g
- Cholesterol
- 16 mg
- Sodium
- 183 mg
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 14 crostini
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 167
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 5 g
- Cholesterol
- 16 mg
- Sodium
- 183 mg
Ingredients
Crostini:
Topping:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- For the crostini: Preheat the oven to 450 degrees F.
- Brush the slices of baguette with the olive oil and place on a rimmed baking sheet. Season with the salt and bake until golden brown and crispy, 5 to 8 minutes. Remove the crostini to a wire rack to cool.
- For the topping: In a small saucepan, combine the honey, lemon zest, cinnamon and 1/2 cup water. Bring to a simmer over medium heat. Remove from the heat and stir in the figs. Allow the figs to steep for 5 minutes.
- Using a slotted spoon, transfer the softened figs to the bowl of a food processor. Pulse until smooth. Add the ricotta, salt and 2 tablespoons of the olive oil. Puree until light, fluffy and smooth.
- Heat a small skillet over medium-high heat. Add the remaining tablespoon olive oil and the chopped salami. Cook, stirring often, until the salami is golden brown and crispy. Drain well on a paper towel-lined plate.
- To assemble, spread some fig ricotta over each crostini. Top with a sprinkling of crispy salami and a few basil leaves if desired.
