I was born and raised in Kansas and learned to cook alongside my mother. Now, along with my wonderful husband, I have taken the plunge into the city life in New York. These are my food adventures: in my own tiny kitchen, and in the many restaurants of the city.

Thursday, July 17, 2014

Fig and Olive Crostini

I look at the calendar and it takes my breath away. How is it possible that summer is half gone? That it's been a month and a half since my last post? It seems I step into every June imagining the endless lists of things to do to enjoy and take advantage of the warm, long days yet somehow find myself come August wondering how I spent my summer. With so much to do and so little time, schedules fill up fast and leave me longing for the dreamed-of lazy days draped in the park, on the beach, or at an outdoor movie or barbecue. The endless options available keep me busy and tend to help me avoid the computer and the blog. Some year will I figure out how to enjoy it all while keeping a firm grip on my work to be done? Until then, I'll just keep plodding away, packing as much joy into the glistening days as I can and if some things hit the back burner in lieu of a little fun, I won't let it phase me.


Fig and Olive Crostini
The salty, umami packed bite of oil cured olives contrasts sharply with the smooth, lightly fruity notes of fig, yet somehow the combination just works. Spread onto toast points with ricotta and honey it transforms into a lovely snack for summer afternoons or for a backyard dinner party. 

8" French bread, cut into 1/2" rounds
extra virgin olive oil
1 c. ricotta cheese
salt and pepper
1/4 c. oil cured olives, pitted and minced
1/4 c. honey
 5-6 fresh figs, sliced

Place the bread rounds in a single layer on a baking sheet. Drizzle slightly with extra virgin olive oil. Toast under the broiler until lightly browned, then flip and toast the other sides.
Spread each toast point with a schmear of ricotta cheese and sprinkle with a bit of salt and pepper. Mix the olives and the honey together in a small bowl and then drizzle over the ricotta. Top each with a few slices of fig and serve.  


2 comments:

That Girl said...

Summer is going way too fast!

Mary said...

Beautiful and yum! I just tried my first actual fig the other day...it had always been in the form of jam before.