Fig and Salami Crostini

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 14 crostini
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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 


  1. For the crostini: Preheat the oven to 450 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. To assemble, spread some fig ricotta over each crostini. Top with a sprinkling of crispy salami and a few basil leaves if desired.