Seeing a box of fresh fig at a local grocery shop – my brain is running at million miles a minute to understand how will I use so many figs. But I really want them to make atleast a few dishes. I decide to buy it because I have finally figured out a 3 – 4 dishes where I can use these beautiful fresh figs. I am in love with them.
Today’s recipe is my absolute favorite since it has all the ingredients I love. With the festive season coming, you will fall in love with this recipe since its quick to assemble, its not commonplace, its fresh and not heavy on your palate. The roasted figs are beautiful and tender, adding tartness and sweetness to crostini. The chili caramelised onion is simply gorgeous on your taste buds. The hit of the chili and the flavors of balsamic vinegar and honey is alluring. Then comes in the ricotta cheese that forms the base of the whole dish and adds the perfect saltiness to the dish. The freshness from these ingredients spruces up the flavors of the dish.
This crostini is a great interplay of sweetness and saltiness in each bite which makes you want to dig in for more. Use a nice baguette, ornate these crostini with mint leaves or basil leaves and you have a stellar dish to celebrate this festive season with your friends and family.
INGREDIENTS: (Makes around 12 pieces)
- 6 fresh figs, cut into 4 pieces lengthwise
- 3 tbsp ricotta cheese
- 3 tbsp plain Greek yoghurt
- 1 medium sized onion, thinly sliced lengthwise
- 1 1/2 tbsp balsamic vineger
- 1 tbsp chili flakes
- 1 tbsp honey
- 2 tbsp olive oil
- 20 fresh mint leaves
- salt, to taste
- freshly grounded black pepper, to taste
- basil leaves, for garnishing
- 1 french baguette loaf
- Preheat the oven to 180C for atleast 5 – 7 minutes.
- Trim the stems of the fresh figs and cut it into quarters lengthwise.
- Arrange the figs, facing upwards on the baking tray and put it into the oven for 10 minutes or until slightly tender.
- Once done, remove it from the oven and let it rest.
- Meanwhile take a bowl mix in the ricotta cheese and greek yoghurt until it forms a smooth paste like mixture.
- Add in salt (don’t add much salt since cheese has its saltiness) and roughly chopped mint leaves and freshly grounded black pepper. Mix the mixture well and set aside.
- Take a saucepan, add the olive oil and once heated add in half the chili flakes and sauté for 20 – 30 seconds. Add the sliced onions and sauté until its translucent.
- Add the honey, pinch of salt and balsamic vinegar and sauté for a couple of minutes on medium heat until onion is brownish (not burnt) in color.
- Add the remaining chili flakes and sauté for 20 – 30 seconds and take it of the heat.
- Take the baguette and cut it diagonally into 1/4 inch thick slices. Put it to toast in the oven at 180C for 4 minutes or until lightly brown.
- Once toasted, generously spread the cheese – yoghurt mixture on the baguette. Place 2 pieces of figs on one side. Take a spoon of caramelized onion and place it on the other side.
- Garnish with fresh mint or basil leaves and serve with the cheese yoghurt dip.