Fig and Ricotta Crostini with Honey
  • 1 organic whole grain or gluten-free baguettecut into 8 – 1 inch diagonal slices
  • 1Tbsp extra-virgin olive oil
  • 1/2cup ricotta cheese
  • 8 fresh figs, quartered
  • 1Tbsp honey
  • 1Tbsp fresh thyme, leaves left whole
  • Freshly ground black pepper, to taste
  1. Place oven rack in center position. Preheat oven to 350 F. On large, rimmed, parchment-lined baking sheet, arrange baguette slices and brush with oil. Bake until bread is toasted, about 8 to 10 minutes. Allow to cool for 5 minutes.
  2. To assemble crostini, divide ricotta evenly among crostini, spreading to coat. Arrange 4 fig quarters on each slice, then drizzle with honey, top with thyme, and crack fresh black pepper over top. Serve immediately.
Recipe Notes

Per serving: 228 calories; 7 g protein; 5 g total fat (2 g sat. fat); 40 g total carbohydrates (14 g sugars, 4 g fiber); 293 mg sodium