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.