Ingredients
- 1 baguette
- 1 tbsp extra virgin olive oil
- 400 g fresh ricotta
- 1 tbsp thyme leaves
- 1 tsp salt flakes
- Freshly ground cracked black pepper
- 1 tbsp local honey
- 1 tbsp fig vino cotto
- 6 figs, each cut into 4 slices lengthwise
Serves: 6
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Method
Preheat the grill function on level 2 (or medium). Line a baking tray with baking paper.
Thinly cut 12 slices of baguette on an angle; place on the prepared tray and brush with olive oil; grill both sides.
In a medium bowl, add ricotta, half the thyme, salt and pepper to taste; mix until smooth and creamy.
In a small bowl mix the honey and vino cotto.
Spread a generous amount of ricotta onto each crostino; top with two fig slices, drizzle with honey and vino cotto mixture and sprinkle with remaining thyme. Sprinkle with extra salt and pepper if desired. Drizzle with more honey if desired.
Recipe notes
- Use ripe figs at room temperature. Vino cotto translates to ‘cooked wine’ – it’s made from unfermented grapes and slow-simmered until thick. It’s sticky, syrupy and delicious.
Featured appliance
Appliance notes
With technology, sophistication and intuitive use at the forefront, ILVE's 900 Series built-in ovens make for an enjoyable kitchen experience every day.
This recipe is from Issue 05 of our Winnings Design & Culinary Guide - available for download here.
