1 small whole-grain baguette, cut diagonally into 8 slices
12 oz fully cooked mild chicken sausage links, thinly sliced
3/4 cup part-skim ricotta cheese
1/4 cup fig preserves
2 cups baby arugula
1 tbsp lemon juice
1 tsp olive oil
1/4 cup chopped roasted pistachios
Instructions
Preheat the oven to 425°F. Arrange the 8 baguette slices on a baking sheet.
Spread the 3/4 cup ricotta evenly over the baguette slices, then spoon the 1/4 cup fig preserves over the ricotta.
Top the baguette slices evenly with the 12 oz chicken sausage.
Bake for 10–12 minutes, until the baguette is crisp and the sausage reaches 165°F.
Toss the 2 cups arugula with the 1 tbsp lemon juice and 1 tsp olive oil. Top the warm crostini with the arugula and 1/4 cup pistachios, and serve two crostini per person.
