Fresh figs, whipped ricotta, and Jamón 50% Ibérico. The trio we’re currently obsessed with. Golden slices of baguette get spread with creamy whipped ricotta, then topped with jammy figs and ribbons of Jamón. Finish with fresh thyme, and flaky salt for the perfect sweet-salty bite. The kind of appetizer that mysteriously disappears before dinner even starts.

Ingredients:

• 1 baguette, sliced into ½-inch pieces
• 8 oz ricotta
• 1 tbsp olive oil, plus more for brushing
• 4 oz fig butter
• 4 oz Jamón 50% Ibérico
• 1 tbsp fresh thyme leaves
• Flaky sea salt
• Freshly cracked black pepper

Directions:

1. Toast the baguette. Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush lightly with olive oil. Toast for 8–10 minutes, until golden and crisp around the edges.
2. Whip the ricotta. Add the ricotta and 1 tablespoon olive oil to a bowl. Whisk vigorously until light and creamy. Season with a little salt and freshly cracked black pepper.
3. Build the crostini. Spread each toasted baguette slice with a generous layer of whipped ricotta. Add a small spoonful of fig butter and top with ribbons of Jamón 50% Ibérico.
4. Finish with the good stuff. Sprinkle with fresh thyme and finish with flaky sea salt and freshly cracked black pepper.
5. Serve immediately. Arrange on a platter and serve while the baguette is still crisp.