Life is better with freshly baked Black Barn Bowral Fig & Local Honey Crostini!
“This recipe by Winning Appliances culinary expert, Colette Dinnigan, was made in the ILVE90cm Built-In Oven, which you can shop on the Winning Appliances website or in your local showroom. To find this recipe plus tonnes of culinary and home design inspiration, visit your local showroom for a copy of the latest Senses Culinary & Design Guide, or download a PDF version here!”
Preheat the grill function on level 2 (or medium). Line a baking tray with baking paper.
Thinly cut 12 slices of baguette on an angle; place on the prepared tray and brush with olive oil; grill both sides.
In a medium bowl, add ricotta, half the thyme, salt, and pepper to taste; mix until smooth and creamy.
In a small bowl mix the honey and vino cotto.
Spread a generous amount of ricotta onto each crostini; top with two fig slices, drizzle with honey and vino cotto mixture and sprinkle with remaining thyme. Sprinkle with extra salt and pepper if desired. Drizzle with more honey if desired.
Ingredients
Directions
Preheat the grill function on level 2 (or medium). Line a baking tray with baking paper.
Thinly cut 12 slices of baguette on an angle; place on the prepared tray and brush with olive oil; grill both sides.
In a medium bowl, add ricotta, half the thyme, salt, and pepper to taste; mix until smooth and creamy.
In a small bowl mix the honey and vino cotto.
Spread a generous amount of ricotta onto each crostini; top with two fig slices, drizzle with honey and vino cotto mixture and sprinkle with remaining thyme. Sprinkle with extra salt and pepper if desired. Drizzle with more honey if desired.
Notes
Try this out: Black Olive, Feta, & Semolina Dinner Rolls
