Fig & Ricotta Crostini with Thyme, Honey & Balsamic Crema

Servings: 12 crostini (about 6–8 people appetizer)

Ingredients

• 12 slices baguette (about 1 cm thick)

• 250 g fresh ricotta

• 1–2 tsp olive oil (plus a drizzle for crostini)

• Pinch of salt

• Zest of ½ lemon

• 6–8 fresh figs, sliced thin

• 2–3 tsp honey (adjust to taste)

• Fresh thyme leaves, from 2–3 small sprigs

• Balsamic crema, for drizzling

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Instructions

1. Toast the crostini:

   • Preheat oven to 180 °C (350 °F).

   • Arrange baguette slices on a baking sheet, drizzle lightly with olive oil.

   • Toast 8–10 minutes until golden and slightly crisp.

2. Prepare the ricotta spread:

   • In a small bowl, whisk ricotta with olive oil, pinch of salt, and lemon zest until smooth and creamy.

3. Assemble crostini:

   • Spread a generous layer of ricotta on each toasted slice.

   • Top with 1–2 thin slices of fig.

   • Drizzle lightly with honey.

   • Sprinkle fresh thyme leaves evenly over the top.

   • Finish with a thin ribbon of balsamic crema.

4. Serve immediately

   • Optionally, garnish with extra lemon zest or a few tiny thyme sprigs for presentation.

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Tips

• If figs aren’t very sweet, the honey helps balance the tartness of the balsamic.

• You can prep the ricotta spread ahead of time; toast bread and assemble just before serving to keep crostini crisp.

• This flavor combo — creamy, slightly sweet, tangy balsamic, and herbal thyme — makes it feel really elevated.