Herb Cheese Spread with Figs and Crostini

Featured in the Honolulu Star-Advertiser on October 30, 2013.



Herb Cheese Spread with Figs and Crostini

  • 3/4 cup ricotta cheese
  • 2 tablespoons finely chopped chives
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon finely chopped fresh Italian parsley
  • 1 tablespoon grated Parmesan cheese
  • 2 teaspoons finely chopped fresh basil
  • Kosher salt and freshly ground black pepper to taste
  • 10 fresh figs, sliced
  • 1 baguette (10 ounces), sliced 1/4 inch thick (about 60 slices)
  • 3/4 cup olive oil


  1. Combine first 6 ingredients in a medium nonreactive bowl and stir until evenly mixed.
  2. Season to taste with salt and pepper.
  3. Chill in refrigerator.

Makes 1 cup.

  1. For crostini, preheat oven to 350°F.
  2. Arrange baguette slices on two large baking sheets; brush both sides with oil; season with salt and pepper.
  3. Bake until golden, 15 to 20 minutes, rotating sheets halfway through and turning crostini over once during baking.
  4. Let cool on baking sheets.
  5. Spread cheese spread on crostini and top with a slice of fig.

Makes 10 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
490 calories, 19 g fat, 4 g saturated fat, 10 mg cholesterol,300 mg sodium, 77 g carbohydrate, 5 g fiber, 27 g sugar, 9 g protein


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