Ricotta, Fig & Prosciutto Crostini with Blackberry Basil Coulis
Recipe by Liz Crawshaw
Demonstrated at Decatur Farmers Market on July 8, 2017
- 1 x Loaf Sesame Semolina Bread from La Calavera Bakery @ $6/loaf
- 2 x Pints of Fresh Figs from Mealor Family Gardens @ $7/pint
- 1 x Pint of Fresh Blackberries from Mealor Family Gardens @ $6/pint
- 1 x Bunch of Fresh Basil from Jody’s Farm @ $2/bunch
- 1 x Small Tub Ricotta Cheese
- 2 x 3 oz Packs of Prosciutto
- 2 TBSP Olive Oil
- 1 Tsp Raw Honey
- 1/2 Tsp Five Spice Powder
For the coulis:
- Rinse blackberries and place in a medium sized bowl. Roughly chop basil and add to bowl with the honey. Smash the blackberries with a fork until they begin to juice and separate. Stir a few times to blend ingredients and set aside.
For the crostini:
- Slice the figs in half lengthwise; toss with the five spice powder and a drizzle of olive oil to coat.
- Heat a flat pan over medium heat and place figs skin side down on the hot pan. After 2-3 minutes, carefully turn the figs over. Remove from heat once the figs have started to ooze their juices and caramelize on the pan. Slice in half again and set aside.
- Heat a griddle pan to hot. Brush bread with olive oil, then grill for 1-2 minutes on each side until lightly charred.
- Cut toast into 2 inch squares if serving as a party appetizer. Spoon ricotta onto toast and spread as thickly as desired. Top with a small amount of prosciutto and a quarter slice of fig. Drizzle 1/2 tsp coulis over each crostini.
This combination hits all the taste buds with the creaminess of the cheese, the saltiness of the prosciutto, the sweetness of the figs and the pungent, sweet n sour flavor of the coulis, but it can be adapted for a vegetarian palate by removing the ham and picking a saltier cheese. Enjoy playing around with the presentation and layered effect of ingredients.
Our At-Market Educational chef demos are made possible by Les Dames d’Escoffier International – Atlanta Chapter and Piedmont Healthcare.