Fig Crostini - Caity


One of my dearest friends from college, Marianna, is getting married this weekend! The ceremony is up on Mt. Hood and we get to take a chair lift to the ceremony (unless you're my friend Kelly's poor fiancé, who broke his pelvis 2 weeks ago and has to take a van with the elderly people). The actual wedding site is a little clearing with the peak of Mt Hood rising high in the background. Marianna is so kind and beautiful and has such a great sense of fun that it's sure to be a great wedding. I have been looking forward to this wedding for so long, I can't believe it's here already! 

We celebrated her bridal shower this past weekend at her fiancé's parents home. The house was gorgeous and the party was a blast. We shared some of our favorite memories of Marianna. Her sister, Amelia, told a story about the time they were fishing and Marianna caught a fish hook in the back of her thigh while trying to cast off. Marianna panicked at the thought of having a fish hook caught in her skin and she to passed out from the pain. It made me laugh so hard I was crying!

We spent the rest of the afternoon enjoying wine, champagne and snacks by the pool. I brought some Fig Crostinis to snack on because they have been one of my favorite appetizers this summer. The recipe comes from Melia Marden's cookbook, "Modern Mediterranean", which I highly recommend if you ever come across it. Erin bought it for me and I've made probably 10 recipes from it so far and have loved every one. 

One year ago: Baby Bok Choy and Snow Peas, Blueberry Banana Bread
Two years ago: Spicy Edamame, Chocolate Zucchini Cake

Makes 16 crostinis 

what you'll need:

1/2 crusty French baguette
3/4 cup Ricotta
4 ripe figs
4 large fresh basil leaves, sliced chiffonade style
Olive oil
Honey
Flaky sea salt
Freshly ground black pepper


Preheat the oven to 400 F. 

Slice the baguette into 1/2 inch slices.

Place the bread on a baking sheet and drizzle lightly with olive oil. 

Bake until the bread is toasted and slightly golden, about 10-12 minutes. 

While the bread is still warm, spread the ricotta on each crostini. 

Arrange a quarter of a fig on each piece, cut side up. 

Scatter the basil over each fig. Drizzle lightly with honey. 

Sprinkle with a pinch of salt and a dash of pepper. 

Serve warm or at room temperature. Enjoy! 

One year ago: Baby Bok Choy and Snow Peas, Blueberry Banana Bread
Two years ago: Spicy Edamame, Chocolate Zucchini Cake


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