Name: Fig and Salami Crostini
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 14 crostini
Ingredients: 14 slices baguette (1/4 inch thick); 3 tablespoons olive oil; 1/2 teaspoon kosher salt; 1/4 cup honey; Three 2-inch strips lemon zest, removed with a peeler; 1 cinnamon stick; 7 dried figs, each cut into 6 pieces; 1 cup whole-milk ricotta cheese; 3/4 teaspoon kosher salt; 3 tablespoons olive oil; 3 ounces spicy Calabrian salami, cut into 1/4-inch pieces; 1/4 cup small fresh basil leaves, optional

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.

Fig and Salami Crostini

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