Wednesday, September 21, 2011

Fig and Ricotta Crostini

I got some fantastic fig butter when I was at Trader Joe's. I love that it has only a few ingredients that I know. The butter is sweet, and thick. It is perfect for spreading on these little toasts. This makes a great fall appetizer and it takes hardly any time at all.

Fig and Ricotta Crostini

1 loaf of french or petite Italian bread, sliced thin
1 jar of fig butter
1 small container of part skim ricotta
1/2 stick butter, melted
1 cup walnut halves

Preheat oven to 400 degrees. Place bread on a baking sheet, brush with butter, and place in the oven until the bread is toasted.

Remove bread from oven and spread with fig butter. Top with 1 teaspoon of ricotta and garnish with a walnut half. Serve Immediately.

Happy Cooking!


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