- 4 oz. or 8 slices prosciutto
- 1 lb. ricotta
- 1 pint figs
- Balsamic vinegar or aged balsamic vinegar
- 1 baguette or thick country-style bread
- 1 head fresh garlic
- Extra virgin olive oil
- Salt- Maldon optional
Cut baguette or country bread ½ in thick. Cut the bottom off of garlic. Rub garlic on bread, drizzle with olive oil, and toast in 350-degree oven on a sheet tray for 5–6 minutes.
Place 1 cup ricotta in a food processor with one clove of garlic, tablespoon lemon juice, salt, and pepper. Cut figs, generously scoop ricotta on crostini, top with figs, prosciutto, drizzle with olive oil, and balsamic.