According to the clock, there's only a few days left before the summer 4th of July weekend begins! Obviously you're already having visions of margaritas, mojitos, chilled summer wines, and BBQ's in your head. And while corn on the cob and cheeseburgers are glorious, there's also room for the fabulous and delicious small bites. Introducing....drumroll please....the Crostini! Its not complicated and you look like a domestic goddess. This recipe is as idiot proof as it is tasty. Try it this weekend!
Roasted Fig and Ricotta Crostini with Balsamic Vinegar
For six crostini:
3/4 c. fresh ricotta
6 slices Italian bread or baguette
Good olive oil
Salt and pepper
Balsamic Vinegar for drizzling
Preheat your oven to 350 ° . Drizzle the bread with olive oil and put on a baking sheet. Bake for 10 minutes on the center rack, flip and bake for another 5 minutes or until the bread is crisp and toasted. Next, turn the oven up to 400° . Slice the figs into quarters and place on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast the figs for about 20 minutes, or until bursting and colored. Smooth two tablespoons of ricotta onto each crostini and top with three or four pieces of fig. Grind a little pepper over it and drizzle with balsamic vinegar. Voila!