White Bean + Proscuitto Crostini

White Bean + Prosciutto Crostini | Fig + Honey
White Bean + Prosciutto Crostini | Fig + Honey

Happy Wednesday! I know everyone is back to school and the weather is actually getting colder but I’m not quite ready to give up summer yet. This year didn’t feel quite long enough at all! One of my favorite summer eats is crostini. There are so many different combinations to put on a toasted slice of bread, but this happens to be one of my favorites. Though it’s perfectly enjoyed at any time of the year, I like it best when it’s hot out and with a glass of bubbly in hand! I’m most definitely going to make the most of these while the weather lasts, but I’m pretty sure I’ve seen some trees already changing their colors!

Pour a glass of champs or prosecco and enjoy the creaminess of white beans and salty proscuitto!

White Bean + Prosciutto Crostini | Fig + Honey
White Bean + Prosciutto Crostini | Fig + Honey
White Bean + Prosciutto Crostini | Fig + Honey

 White Bean and Prosciutto Crostini

  • 1 baguette or Italian loaf sliced into 1/2 in slices
  • 1 tbsp olive oil
  • 2 tsp shallot, finely chopped
  • 2 tsp red wine vinegar
  • 2 tsp extra virgin olive oil
  • 1 tsp honey
  • 2 tbsp capers
  • 2 tsp basil, freshly chopped
  • 1/8 tsp freshly ground black pepper
  • salt to taste
  • 1 can (15oz) cannellini beans, drained
  • 6 oz slices proscuitto
  • basil chiffonade to garnish

Preheat the oven to the grill at 550°F. Lightly brush the baguette slices on both sides with olive oil. Place under the grill for a couple minutes on each side until lightly browned and crispy.

In a medium bowl, combine the olive oil, shallots, red wine vinegar, olive oil, honey, capers, basil, salt and pepper. Using a small whisk to combine. Add the cannellini beans and using a large spoon, toss all the ingredients together.

Place a slice of prosciutto on each crostini and top with a spoonful of the white beans. Garnish with basil and eat immediately. Makes 15-20.

White Bean + Prosciutto Crostini | Fig + Honey

Apricot Ricotta Crostini

Apricot Ricotta Crostini | Fig + Honey

Summer is coming to a close but it is definitely still hot enough for garden parties and barbeques! One of the things I will miss most about summer is the abundance of vibrant fruits. I love biting into a juicy nectarine or grabbing one of these delicious bite sized apricots when running out the door. The juiciness always seems to satisfy my cravings and keeps me hydrated too!

Apricot Ricotta Crostini | Fig + Honey
Apricot Ricotta Crostini | Fig + Honey

These apricot ricotta crostinis are the easiest thing to whip up to enjoy with a glass of wine or with friends. The ricotta is so creamy and goes perfect with fragrant apricots. Though the honey adds a little touch of sweetness, the salt and pepper really balances things out!

Apricot Ricotta Crostini | Fig + Honey
Apricot Ricotta Crostini | Fig + Honey

Apricot Ricotta Crostini

  • 1 Baguette, sliced into twelve 1/2 inch slices
  • olive oil for brushing
  • 1/2 cup ricotta
  • zest of 1 lemon
  • 2-3 apricots, thinly sliced
  • honey to drizzle
  • fresh ground salt and pepper
  • basil to garnish

Preheat the oven to the grill function. Lightly brush the baguette slices on both sides with olive oil. Place under the grill for a couple minutes on each side until lightly browned and crispy.

In a small bowl combine the ricotta and zest of 1 lemon.

To assemble, spread a bit of ricotta on each of the toasted bread slices. Top with a few slices of apricot and then drizzle with a bit of honey. Grind a little bit of salt and pepper on top and garnish with the basil.

Eat immediately before they go soft! Makes 12

Apricot Ricotta Crostini | Fig + Honey