Fig and Salami Crostini
- Level: Easy
- Yield: 14 crostini
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 167
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 5
- Cholesterol
- 16
- Sodium
- 183
- Total: 30 min
- Active: 20 min
Ingredients
Crostini:
14 slices baguette (1/4 inch thick)
3 tablespoons olive oil
1/2 teaspoon kosher salt
Topping:
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.