Crostini are delightful for breakfast too. Spread warm toasted bread with a soft creamy cheese like mascarpone or ricotta, add some sliced fresh figs or another fruit in season, drizzle with good honey, and finish with a sprinkling of sliced almonds. Serve them with a fresh fruit salad and a pot of caffè latte, preferably on a sunny terrace, for an Italianinspired start to the day. Italian chestnut honey is delicious: The flavor is slightly smoky, spicy, and more aromatic than that of other honeys. In Tuscany they eat it drizzled over aged Pecorino cheese, while in Piedmont they serve it with Gorgonzola and walnuts.
Serves 4 to 6
INGREDIENTS:
- 1 recipe Crostini, still warm
- 1 cup (8 ounces) mascarpone or ricotta cheese
- 12 ripe figs, thickly sliced
- 2 tablespoons Italian chestnut honey or other aromatic honey
- 2 tablespoons sliced almonds (with skins), toasted
INSTRUCTIONS:
- Spread the crostini with the mascarpone. Arrange the fig slices on top. Drizzle with the honey, sprinkle with the almonds, and serve.
