Honey Roasted Fig Crostini with Lemon Ricotta and Crispy Sage

Ingredients

• •12 fresh figs, halved
• •2 tablespoons honey
• •2 teaspoons olive oil
• •1 baguette, sliced into 1/2-inch thick rounds
• •1 cup whole milk ricotta cheese
• •1 tablespoon lemon zest
• •1 tablespoon lemon juice
• •1/4 teaspoon salt
• •1/4 teaspoon black pepper
• •10 fresh sage leaves
• •2 tablespoons unsalted butter
• •1/4 cup chopped walnuts, toasted
• •1 tablespoon balsamic glaze (optional)

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Place the halved figs on a baking sheet lined with parchment paper.

3. 3

   Drizzle honey and 1 teaspoon of olive oil over the figs. Roast in the oven for 10-12 minutes, or until softened and caramelized.

4. 4

   While the figs are roasting, prepare the crostini. Place baguette slices on another baking sheet, brush with the remaining 1 teaspoon of olive oil, and toast in the oven for 6-8 minutes, flipping halfway, until golden brown.

5. 5

   In a medium bowl, mix ricotta cheese, lemon zest, lemon juice, salt, and black pepper until smooth. Set aside.

6. 6

   Heat the butter in a small skillet over medium heat. Once melted and bubbling, add the sage leaves and fry for 1-2 minutes until crispy. Remove with a slotted spoon and drain on paper towels.

7. 7

   Assemble the crostini by spreading the lemon ricotta mixture on each toasted baguette slice. Top with a roasted fig half, a sprinkle of toasted walnuts, and a crispy sage leaf. Drizzle with balsamic glaze if desired.

8. 8

   Serve immediately and enjoy.