Tuesday, October 5, 2010

Fig, Prosciutto and Ricotta Crostini

With all of the fresh figs I purchased from Eataly yesterday I knew I had to do something else with them.  Luckily I had also picked up some nice crusty bread, some 18-month aged Prosciutto di Parma, and some fresh ricotta from Salvatore Bklyn (which in my opinion makes the best fresh ricotta you can find in NYC).  So I threw together these crostini.  There is no real recipe, instead you just toast some fresh bread, then slather it with fresh ricotta and top with arugula, prosciutto and quartered figs.  Then you drizzle honey over the top and season with freshly ground black pepper and just a touch of salt.  Since there is no cooking involved and very few ingredients, it is pretty important to get the very best prosciutto, ricotta and figs that you can.  I'll be honest and admit that our honey came straight out of a honey bear squeeze bottle and the arugula was the kind you buy pre-washed in bags at the grocery store.  If you're not a pork lover or you don't like arugula, you can feel free to omit the prosciutto and the arugula and just serve crostini topped with ricotta, figs, honey, s&p.  Or you can just play around with a variety of ingredients until you find a combination that suits you. 

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