Ingredients

1 cup part skim ricotta

1/3 cup plus 1 tablespoon hazelnuts, lightly toasted

1/2 cup honey, divided

1/4 teaspoon ground cinnamon

1 tablespoon extra virgin olive oil

10-12 fresh figs (mission or kadota or whatever is local), cut in half lengthwise

1/2 French or sourdough baguette, sliced into ½ inch slices and lightly toasted

Preparation

  1. Place ricotta, hazelnuts, 1/4 cup honey, and ground cinnamon in a food processor and process until smooth. Set aside.

  2. Preheat a grill or grill pan over high heat. Brush figs with oil and place cut side down onto the hot surface and grill on each side for 1 to 2 minutes. Remove from heat and allow to cool, about 5-7 minutes.

  3. To assemble: Spread 1-2 tablespoons ricotta mixture onto each crostini and top with a grilled fig; finish with a drizzle of honey and serve.