Fig & Pear Chutney Ricotta Crostini.
Prep time.
20.
Cook time.
25.
Total time.
45.
Serves.
4-6.
Sweet, rich, and perfectly balanced, these Fig & Pear Chutney Ricotta Crostini are an elegant appetizer that’s full of flavour. Creamy ricotta is layered onto crisp, toasted ACE Bakery® White Baguette slices and topped with a warmly spiced pear and fig chutney. With notes of cinnamon, vinegar, and a hint of sweetness, each bite is a beautiful blend of creamy, crunchy, and tangy.
Ingredients1 ACE Bakery® White Baguette (use half for recipe, or double recipe to use full baguette)2 sugar pears6 dried figs¼ cup red onion, finely minced3 tbsp. brown sugarPinch of cinnamon4 whole cloves1 tsp. mustard seeds¼ cup water¼ cup apple cider vinegar2 tbsp. of Port½ cup ricotta.
InstructionsPeel, core and cut the pears into small dice. In a small heavy-bottomed pot, combine the pears together with the next 9 ingredients for the chutney and bring to a boil. Reduce the heat to a gentle simmer and cook for 20 minutes, stirring occasionally until the pears are tender and the liquid is syrupy and mostly absorbed. Cool slightly before using to allow the chutney to set.Slice the baguette on the diagonal into twelve ½" (1.25 cm) thick slices. Place on a baking sheet and toast in the oven for 5 to 7 minutes until crisp and the edges are just beginning to brown. Flip and toast for 1 minute more.Top each baguette crisp with a spoonful of ricotta and a generous heaping of fig and pear chutney.
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