Fig Crostini With Peppered Ricotta And Chestnut Honey

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   1. Preheat a broiler or grill over high heat. Brush one side of the bread with the olive oil. Place bread slices on a baking sheet and toast the bread on one side until lightly browned and crisp, about 1 minute. Transfer to a wire rack and allow toast to cool.

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   2. In a medium bowl, stir together the ricotta, black pepper, and the lemon zest, until the mixture is fluffy. Divide the ricotta mixture among the toasted bread; each piece should have a generous layer. Place the fig slices on top and drizzle with honey. Finish with freshly ground black pepper.

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   Variation: Use plum or cherry tomatoes in place of the figs. And/or, use aged balsamic vinegar in place of the honey.

* Per serving · 4 servings · Values may vary.

No additional tips available.