Fig and Walnut Crostini
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Ingredients:
- 1 baguette, sliced into 1/2-inch thick slices
- 1 cup fresh ricotta cheese
- 6-8 fresh figs, sliced thin
- 6-8 thin slices of prosciutto, torn into pieces
- 1/4 cup walnuts, chopped and lightly toasted
- 2 tablespoons The Little Shop Fig Balsamic Vinegar
- 2 tablespoons The Little Shop Walnut Oil
- Fresh thyme leaves for garnish (optional)
- Salt and freshly ground black pepper to taste
Instructions:
- Preheat your oven to 375 F
- Arrange the baguette slices on a baking sheet. Brush each slice with a bit of walnut oil.
- Bake for about 8-10 minutes, or until the bread is golden and crisp. Remove from the oven and let them cool slightly.
- While the crostini are cooling, lightly toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently. Remove from heat and set aside.
- In a small bowl, mix the ricotta cheese with a pinch of salt and black pepper to taste.
- Spread a generous layer of ricotta cheese on each crostini.
- Place one or two pieces of prosciutto on top of the ricotta, followed by fig slices.
- Sprinkle the toasted walnuts over each crostini.
- Drizzle each crostini with fig balsamic vinegar and walnut olive oil.
- Garnish with fresh thyme leaves if desired.
Arrange the crostini on a serving platter and enjoy immediately.