Fresh Fig Bruschetta Recipe

Ingredients:

• 3/4 cup fresh, whole milk ricotta cheese
• 3 Tbsp Metropolitan Market Extra Virgin Olive Oil, divided use
• 1 - 2 Tbsp thinly sliced chives
• 1/2 tsp lemon zest
• Salt
• 6 slices baguette or your favorite artisan bread
• 2 - 3 cloves garlic, sliced in half lengthwise
• 1/4 cup plus 1 Tbsp chopped roasted hazelnuts
• 3 fresh figs, cut into thick slices or quarters
• Hot honey or Metropolitan Market Balsamic Vinegar

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 Tbsp olive oil, chives, lemon zest, and salt to taste. 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 a large, rimmed baking sheet. Brush with olive oil. Toast for 5-10 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 or balsamic. Sprinkle with remaining 1 Tbsp hazelnuts.
5. Variations:
6. Pomegranate Drizzle: Mix 2 tbsp pomegranate molasses with 2 tbsp honey. Drizzle over bruschetta instead of hot honey.
7. Warm Brie & 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.