1organic whole grain or gluten-free baguettecut into 8 – 1 inch diagonal slices
1Tbspextra-virgin olive oil
8fresh figs, quartered
1Tbspfresh thyme, leaves left whole
Freshly ground black pepper, to taste
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.
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.
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