Fig And Ricotta Crostini

1. 1

   Slice the bread to your desired thickness. I like about a 1/4 inch. Smear alittle olive oil on each piece and place on a cookie sheet. (or you could grill it if you want) Toast in the oven at 350 until just lightly brown.

2. 2

   Put a tablespoon or two Ricotta (if making this as a desert, try mascarpone cheese) on the toast (I say a tablespoon or two cuz I don't know what size your bread is. You don't want a thin layer - you want it kinda big and gooey)

3. 3

   Then, mound the prosciutto on top of the cheese, add the figs (2-4 quarters, again, depending on the size of your bread), and the mint to taste (I like a good finger grab full).

4. 4

   Drizzle the honey over the top and sprinkle with the toasted hazelnuts. Enjoy!

* Per serving · 4 servings · Values may vary.