Salami & Fig Crostini
It’s hard to pick a favorite summer fruit, but figs might just top the list. There is nothing better than perfectly ripe, fresh figs (unless they’ve been made into Fig & Fern Flowers preserves, in which case, we’ll take 30 jars).
There are endless ways to enjoy this summer jewel - a rustic tart, topping a cake, or in a salad. Currently, we are loving this sweet and savory crostini from Food & Wine. It’s easy to throw together, and one of the prettiest appetizers we’ve ever made - the perfect addition to any summer spread.
Salami & Fig Crostini, Food & Wine
- 4 slices French baguette, sliced on a diagonal
- 1/2 cup ricotta
- 12 slices salami (we used Genoa)
- 6 Black Mission figs, halved or quartered
- Flaky sea salt
- Black pepper
- Extra-virgin olive oil, for drizzling
- Toast the baguette slices until they're crispy on the edges and lightly golden brown. Drizzle one surface of each piece with olive oil and season with salt.
- Spread each toasted slice with 2 tablespoons of ricotta, and top with 2 or 3 fig halves. Tuck 3 slices of the salami between the figs on each crostini. Season the crostini with flaky sea salt and freshly cracked black pepper. Drizzle with olive oil just before serving.
We hope you enjoy this savory summer treat!