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.