Honey, Fig, and Ricotta Crostini
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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.