Whipped Ricotta On Crostini With Caramelized Onion and Fresh Fig

Blending ricotta, feta, and cottage cheese has been very trendy lately, but I could not find this combination of flavors all in one recipe online. I had to create it myself! The contrast between the sweet and savory, crunchy and creamy is so delicious to get all in one bite. For the wine tasting that these crostini were served at, we paired this bite with Arnaud Lambert Cremant Blanc. Cremant is a bubbly and dry wine with soft edges, serving as lovely compliment to the textures. The aromas of apple, green pear, and lemon verbena work will with the depth of flavors in the fig and onions. Enjoy these crostini with some bubbly to kick off a gathering, or enjoy as is for a delicious antipasti before dinner!

Recipe

Ingredients

Whipped Ricotta

2 cups whole milk ricotta

1 Tbs olive oil

Juice of one lemon

1/2 tsp of salt or to taste

Crostini

1 or two baguettes, fresh or stale works fine

Olive oil

Salt

Caramelized Onion

2 pounds of yellow onions

2 Tbs unsalted butter

1 Tbs brown sugar

1 Tbs maple syrup

Water or chicken stock, as needed

Salt to taste

Toppings

Fresh figs, sliced

Fresh basil

Olive oil

Honey

Balsamic

Flakey salt

Fresh pepper

Directions

Whipped Ricotta

1. In a blender or food processor, add all the ingredients and blend until completely smooth and light in texture. This should take anywhere from thirty seconds to one minute.

2. Move the whipped ricotta to a container and store in the fridge. When you are ready to assemble the whole bite, you will transfer it to a piping bag fitted with a small round tip, before piping the ricotta onto the crostini bites.

Caramelized Onions

1. Start by peeling and slicing your onions so that you achieve thin circle shaped pieces. Cutting them this way, the knife is horizontal to the tip or root of the onion. You can use a mandolin to speed up this process.

2. Melt your butter in a large saucepan, and allow it to start to sizzle before you add the onion slices. Once the onions start to cook down more, about ten minutes in, you can add both the sugars and the salt. Continue to cook on medium low heat for another 15 minutes, moving the onions around frequently. If the pan starts to develop brown bits or almost burned residue from the onions, add a couple splashes of stock and move the onions around thoroughly. You can also do this if the onions get a little dry, before they reach the more jammy desired consistency.

3. Once the onions are caramelized, remove them from the heat, and allow them to cool, before dressing the crostini.

Crostini

1. Preheat the oven to 400 degrees Fahrenheit. Line a couple sheet trays with tin foil, and lightly brush them with olive oil using a pastry brush.

2. Slice your bread using a bias cut. Line the sheets with the slices. Brush the slices with olive oil, so that you barely see the oil. It should be on the lighter side. Sprinkle some salt over the slices.

3. Toast in the oven for about 8-10 minutes, rotating halfway through if you utilize the whole oven. The crostini have the tendency to burn on the top rack.
   

Assembly

1. Using your piping bag of whipped ricotta, pipe the mixture onto the crostini slices in gentle zig-zag motion. Repeat until all of them are covered.

2. Now, place about a tablespoon amount of now room temperature caramelized onions on top of the ricotta layer.

3. On top of the onions, lay the fig slices, one slightly atop the other. Drizzle balsamic, olive oil, honey, and a bit of salt on top of the bites just before serving. Garnish with a sprig of basil just before serving. Enjoy!