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Recipes

MK Hennigan's Fig & Pecan Crostini

MK Hennigan's Fig & Pecan Crostini

Fig & Pecan Crostini
Yield: 12 servings

Preheat oven to 350° F

Ingredients:

  • 1 french baguette
  • Olive Oil
  • Kosher Salt & course ground pepper
  • 1-8.5 ounce jar fig spread or you can make your own Fig Jam
  • 1- 15 ounce container Ricotta cheese, whole milk
  • 1 cup chopped Spiced Pecans
  • 1/4 cup honey
  • 8 figs cut in to thin slices
  • Spiced Pecans and Thyme sprigs for garnish

Directions:

  1. Slice baguette into thin slices, placed on parchment lined cookie sheet. Drizzle each slice with olive oil and season with Kosher salt and pepper.
  2. Bake for 13 to 15 minutes in 350°F oven.
  3. While crostini’s are baking. Place ricotta cheese in bowl, using a hand mixer whip for 2 minutes until lumps are removed. Stir in honey and chopped pecans.
  4. Slice figs and set aside.
  5. Remove crostini’s from oven once crispy and golden brown, allow to cool. Spread each slice with fig jam, edge to edge. Top the jam with a dollop of the ricotta mixture. Garnish with sliced fig and spiced pecan. Add a sprig of thyme as garnish.
  6. Arrange on a platter and serve to guests. Cheers.

Fig & Pecan Crostini Pinterest


For this recipe

Natural Halves
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Natural Halves
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Baker's Box Choose-a-Size 16oz Bags
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Pecan Halves (30 Pound Bulk Case)
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Pecan Halves (30 Pound Bulk Case)
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