Fresh Fig Bruschetta Recipe

Ingredients:

• 3/4 cup whole milk ricotta cheese
• 3 tablespoons extra virgin olive oil, divided use
• 1 tablespoon snipped chives
• 1/2 teaspoon lemon zest
• Kosher salt
• 6 slices baguette
• 1 clove garlic, sliced in half lengthwise
• 5 tablespoons chopped roasted hazelnuts, divided use
• 3 fresh figs, cut into 1/4-inch slices
• Hot honey

Directions:

1. If ricotta is watery, spread on a paper towel and drain for a minute or two. Then, scrape into a bowl. Stir in 1 tablespoon olive oil, chives, lemon zest, and a pinch of salt. Chill, if made ahead.
2. Preheat oven to 375°F. Rub one side of each slice of bread with cut side of raw garlic. Place bread, garlic side up, on large, rimmed baking sheet. Brush with remaining olive oil. Toast 5 to10 minutes, until fragrant and crisp.
3. Just before serving, stir 1/4 cup hazelnuts into cheese mixture.
4. Spread cheese mixture on toasts. Top with fig slices. Drizzle with hot honey. Sprinkle with remaining hazelnuts.
5. VARIATIONS:
6. Pomegranate Drizzle: Mix 2 tablespoons pomegranate molasses with 2 tablespoons honey. Drizzle over bruschetta instead of hot honey.
7. Warm Brie and Prosciutto: Instead of herbed ricotta, top toasted bread slices with a slice of prosciutto and a sliver of brie. Return to oven for a minute or two, until cheese warms. Top with fig slices and drizzle with hot honey. Sprinkle with hazelnuts.
8. Soft Goat or Blue Cheese: Mix a little cream or mascarpone with goat or blue cheese until it becomes a spreadable consistency. Use in place of herbed ricotta.