Fig and Ricotta Crostini

This is a pretty simple to put together canapé that has big wow factor, and tastes great too. This is amazing when fig's are in season (Dec - April but peaking in February and March). If you can't get figs, you could use peaches, pears or even persimmon if you're feeling funky. 

This makes about 12 crostini - I would average two per person (they are fairly substantial) so can scale up or down as needed. You'll likely have more crostini than you need but can store any leftovers in an airtight container for two weeks, they also make excellent croutons. 

Ingredients

Crostini:

1 baguette (the best quality you can find)

2 tabs olive oil

Salt and pepper 

Ricotta Filling:

250g ricotta

20g parmesan, grated finely on a microplane

1 tabs olive oil

Zest of 1 lemon

Salt and pepper to taste

Macerated figs:

2-3 figs

Drizzle of olive oil

1 teaspoon thyme leaves (fresh if you have it)

1/2 teaspoon chilli flakes

Salt and pepper to taste

Basil leaves (about 12)

Method:

First, make the crostini. Preheat the oven to 180 degrees Celsius. Slice the baguette diagonally into thin slices, ideally about 3mm - 5mm thick but you don't need to be too precious about it. Spread out on an oven tray lined with baking paper and using a pastry brush, brush each piece with some olive oil. Sprinkle salt and pepper over the top. Bake in the oven for 20 mins, turning over at about the 15 minute mark for the other side to crisp up. They should be golden brown and have a satisfying snap to them at this point. Leave to cool. 

Note: You can make these the day before and store in an airtight container until serving.

Next up, the figs. Chop the figs into small pieces (about 1cm squares but again, don't need to be too precious about it) and put in a bowl with the olive oil, thyme leaves, chilli flakes and salt and pepper and stir to combine. 

Note: This is best made the day of, but you can do it a few hours before and keep in the fridge. Take out of the fridge to come to room temp about an hour before serving. 

Now for the ricotta filling. Blitz all the ingredients together in a food processor until smooth. This can take a few minutes so don't be shy with keeping it running until it looks glossy and smooth. Put the filling into a piping bag (or ziplock back if you don't have one), tie off with a rubber band and keep in the fridge until using. 

Note: This can be done the day before as well.

To assemble, snip a 1cm hole in the corner of your piping bag with the ricotta filling in it. Pipe the filling onto each crostini using a zig zag pattern. Place a basil leaf on top of each. Top with the fig mixture and then drizzle with a little olive oil and some flaky sea salt to finish.

You can assemble these up to an hour before guests arrive but I wouldn't go much further than that or else the crostini may start to lose their crisp.