Ricotta Fig Crostini with Pecans
Adapted from White on Rice Couple
A super simple little appetizer that’s beautiful, elegant and tastes amazing. It’s perfect with a glass of wine at the end of a hard day, or to serve to guests when you have little time to prepare.
It was a long day today. I woke up early and decided to do a little of the cooking tasks that have been on my list. I baked my friend Brad some cookies … he’s been helping with my daughter’s computer and I so appreciate his help. That probably was the best part of my day because it all went downhill from there.
I’m trying to stay positive and look at the bright side. Hey, I’m alive! I’m healthy. I have a great job, wonderful kids. I have fantastic family and friends. I have an abundance of delectable fresh foods to eat. Oh and my friend told me they have fresh figs at Costco and he’d pick some up for me tonight, so I’ll have those too! I’m just still a little emotionally raw from the funeral and my work day started out with a rousing argument. I could sure use a delightful little appetizer and a glass of wine tonight.
- Thin slices of French bread or baguette
- Herbed ricotta cheese (prepare as for Zucchini Ravioli - recipe here)
- Fresh figs, sliced
- Toasted pecans, roughly chopped
- Gorgonzola cheese crumbles
- Fresh thyme leaves
- Toast the bread slices to a light brown.
- Spread some of the ricotta cheese mixture on each little toast.
- Top with fig slices, pecans, and a few gorgonzola crumbles. Top with fresh thyme.
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