Ricotta Crostini with Three Toppings

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Chef Allison Jenkins makes her own ultra-creamy ricotta (you can also use store-bought), then adds different toppings. Slideshow: Bruschetta and Crostini Recipes

By

Food & Wine Editors

Updated on October 1, 2014

Ricotta Crostini with Three Toppings — Hosting a Kentucky Derby party? Surprise your guests with a classic mint julep, some Kentucky hot browns, a shrimp cocktail and many more delicious recipes. Photo: © Ryan Dausch

Active Time:

40 mins

Total Time:

1 hr 15 mins

Yield:

20

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Ingredients

Balsamic Figs

1 pound fresh Black Mission figs (stemmed and halved lengthwise)
2 tablespoons extra-virgin olive oil (plus more for brushing)
6 basil leaves (thinly sliced)
2 tablespoons balsamic vinegar
Kosher salt
Pepper

Olive Tapenade

¾ pound kalamata olives (pitted and coarsely chopped)
1 cup extra-virgin olive oil
¼ cup parsley (minced)
2 tablespoons basil (minced)
2 tablespoons oregano (minced)
2 tablespoons lemon juice (freshly squeezed)
Kosher salt
Pepper

Dried Fruit Compote

1 cup dry white wine
¾ cup sugar
½ cup water
½ cup golden raisins
½ cup tart dried cherries
½ cup dried apricots (sliced)
½ cup dried figs (stemmed and quartered)
2 sprigs thyme
2 ¾ pounds Homemade Ricotta or 2 3/4 store-bought fresh ricotta, for serving
Toasted baguette slices (for serving)

Directions

Prepare the Balsamic Figs

Light a grill or preheat a grill pan. Lightly brush the cut sides of the figs with olive oil and grill until lightly browned and warm, about 2 minutes. Transfer the figs to a bowl and top with the basil, balsamic vinegar and the 2 tablespoons of olive oil. Season with salt and pepper. Toss to coat and let stand for 20 minutes.

Make the Tapenade

In a medium bowl, combine all of the ingredients through the balsamic vinegar, then season with salt and pepper; let stand for 30 minutes.

Make the Compote

Combine all of the ingredients except the ricotta and bread in a medium saucepan and bring to a boil. Cook over moderately low heat, stirring occasionally, until the liquid is syrupy, about 30 minutes. Transfer to a bowl and let cool for 5 minutes; discard the thyme sprigs.
Serve the ricotta chilled or at room temperature with toasted baguette slices and the figs, tapenade and compote.

Make Ahead

The tapenade and fruit compote can be refrigerated separately for 2 weeks. The figs can be refrigerated overnight; bring to room temperature before serving.

Originally appeared: October 2014