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Depending on where you live, decadently sweet and luscious figs might already be in season. This roly poly, tear-drop shaped fruit is wonderfully versatile and can be prepared just as easily either fresh or baked, as it is within sweet or savory dishes. Figs have a long and storied ancient history, not to mention that it’s symbolic of peace and prosperity throughout the bible; but they’re also known for having substantial nutritional value. Figs are high in fiber and a great source of essential minerals, including magnesium, manganese, calcium, copper, and potassium, which helps lower blood pressure, and vitamins K and B6.

Interestingly enough, 100% of the world’s dried figs are grown in California. That’s great news, because figs’ nutritional value becomes more concentrated when they’re dried. Not only do they contain antioxidants, but three little figs have approximately 5.5 grams of dietary fiber, which means this cherubic little fruit packs quite a punch. Moisture-rich figs contain 55% natural sugar, making them among nature’s sweetest fruits, and fig puree can be used as a great fat substitute in baked goods. This dish is wonderful served anytime: Breakfast, appetizer or a light lunch paired with a mixed spring salad. Feel free to add prosciutto to create a hearty main course

INGREDIENTS:

  • Thinly sliced baguette
  • 2 cups ricotta cheese
  • 3 teaspoons fresh thyme
  • 3 teaspoons oregano
  • Sea salt and pepper to taste
  • 3 tablespoons olive oil
  • Sliced fresh figs
  • Blueberries or pomegranate seeds (optional)

DIRECTIONS

  1. Preheat oven to 425 F.
  2. Place ricotta cheese in bowl and stir in your fresh and dried seasoning and herbs until well-blended. Sample and season to taste.
  3. Brush french bread slices with olive oil and arrange on top of baking rack and place in oven for 3-4 minutes (Don’t hesitate to check in on these little guys through your oven door window like you did with your childhood Easy Bake Oven!). Take out when lightly toasted and let cool.
  4. Place ricotta cheese spread on top of crostini and add sliced figs. You can drizzle honey or aged balsamic vinegar on top for added sweetness

2 thoughts on “RECIPE: Fresh Fig Crostini with Herbed Ricotta

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