This impressive canape recipe is sure to wow your dinner guests. Creamy ricotta combines with sweet sticky figs, spiky balsamic vinegar, crunchy crostini and herby basil to make for a delicious starter or even a sophisticated lunch.
- 1 crusty baguette, cut into 1cm slices
- 425g softened ricotta cheese
- 12 basil leaves, cut into thin strips
- 8 fresh figs
- 4 tbsp. aged balsamic vinegar
Preheat the oven to 190C. Place the bread onto a baking tray and bake for ten minutes, turning once half way through cooking.
Cut the figs into quarters. Spread 1 tbsp. of ricotta onto each crostini, arrange a quarter of fig on top of the ricotta and then sprinkle a few ribbons of basil on top of that. Drizzle each crostini with the balsamic vinegar before serving.