INGREDIENTS
- 1 baguette, sliced ¼-inch thick
- Extra virgin olive oil, for drizzling
- Maldon sea salt
- 1½ cups ricotta cheese
- ¼ cup labneh or full-fat Greek yogurt
- 4-6 fresh figs, sliced
- ¼ cup pistachios, chopped
- 1 lemon, zested
- Fresh cracked black pepper
- Honey, for drizzling
DIRECTIONS
Preheat oven to 425F degrees. Slice the baguette into quarter-inch pieces, arrange on a sheet tray, and drizzle generously with extra virgin olive oil. Toast until golden brown, about three minutes per side. Season with Maldon sea salt and let cool.
Combine ricotta and labneh (or full-fat Greek yogurt) in a bowl until smooth. Spread the mixture on cooled crostini or pipe using a pastry bag. Top with fresh figs, grated pistachios, lemon zest, cracked black pepper, and a drizzle of honey. Finish with additional Maldon salt. Serve with sparkling wine.