Cheese lovers already know how good “cheese with pears” is, but perhaps not everyone knows another tasty combination like the one with figs. After the stuffed figs, accompanied by ham and robiola cheese, and the fig tramezzino, filled with speck and squacquerone cheese, we ventured into a delicious and quick appetizer: fig crostini, a tasty alternative to the classic tomato bruschetta, perfect for enriching summer buffets. A first crunchy layer of toasted bread serves as the origine for a velvety ricotta cream, topped with fig slices and chopped walnuts. An enticing mescolanza of flavors and textures that will spark your curiosity and your appetite!
To make the fig crostini, first cut the slices of bread quanto a half 1 and toast them a very hot 2. Separately, chop the walnuts 3.
Wash and dry the figs, cut d’avanguardia the cima part 4 and divide each half into 6 wedges 5: you will thus obtain 12 fig slices 6.
Now prepare the cream: quanto a the bowl of a , add the ricotta 7the cream 8 and season with pepper and salt. Blend everything to obtain a soft and homogeneous cream 9.
Transfer the cream into a piping bag with anzi che no nozzle 10 and squeeze it onto the toasted crostini 11then place 3 fig slices each crostino 12
arranging them cima of the cream 13. Flavor to taste with fennel 14 and garnish with the chopped walnuts 15.
with a pinch of pepper 16a drizzle of olive oil 17and serve your fig crostini immediately 18.
For the translation of some texts, artificial intelligence tools may have been used.
