Fig Prosciutto and Ricotta Crostini

Fig Prosciutto and Ricotta Crostini

I wanted to use up the last of my ricotta cheese because it was about to expire! I hate waste and I wasn’t about to let it go into the trash.  I had some prosciutto slices so I thought about using them in crostini.  I picked up some arugula and some gorgeous organic brown figs.  These crostini were so tasty! I’ll have to serve them at my next dinner party.

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  • 1 baguette, thinly sliced on an angle
  • 1/4 cup of olive oil
  • 1 cup of ricotta cheese
  • 1 teaspoon of lemon zest
  • juice from half a lemon
  • prosciutto slices, cut in half
  • organic baby arugula
  • organic brown figs, sliced


Preheat the oven to 375 degrees F.  Center the oven rack.  Line foil on a baking sheet.

Arrange sliced baguette on the baking sheet.  Brush with olive oil and bake for 5-7 minutes.  Then turn your broiler on.  Broil for 1-2 minutes or until it gets slightly golden brown on the edges.

In a small bowl combine ricotta cheese, lemon zest and lemon juice.  Spread the baguette slices with the ricotta cheese mixture.  Place half of a prosciutto slice on top of the ricotta spread.  Then place a couple of arugula leaves on top of the prosciutto.  Lastly, top 3 slices of figs on top of the arugula leaves, overlapping each other.  At this point, you can plate and serve.


20 thoughts on “Fig Prosciutto and Ricotta Crostini

    • Thanks! I agree –some of the figs I have gotten in the past, the skins were on the thicker side. The organic ones I got were not. And they were sweet and tasty.

  1. How gorgeous are those! The arugula’s a great idea. I do ricotta, prosciutto and fresh peach crostini; if I can ever find fresh figs here in rural Wisconsin I’ll try them instead. Beautiful photo, btw.

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