• 1 baguette, thinly sliced into ½ inch rounds and toasted as desired

For the Whipped Sheep's Milk Cheese

• 7 ounces Valbreso
• 7 ounces plain Greek yogurt
• 2 1/ 2 tablespoons honey
• 1 tablespoon extra virgin olive oil

For the Topping

• 1 1/ 2 tablespoons fig jam
• 1 teaspoon honey
• 1 tablespoon water, plus more as needed
• Chopped pistachios
• Edible flowers, to garnish (optional)

Method

• Step 1

  Combine the sheep's milk cheese cheese, Greek yogurt, honey, and olive oil in a food processor. Blend until smooth.

• Step 2

  In a small bowl, whisk together fig jam, honey and water until it has the consistency of syrup.

• Step 3

  Transfer the honey whipped sheep's milk cheese to a piping bag and pipe onto crostini using a zig-zag motion. If you do not have a piping bag, create a makeshift one by transferring the whipped sheep's milk cheese to a ziploc bag and snipping off the corner with scissors to pipe onto the crostini.

• Step 4

  Top the crostini with chopped pistachios, fig drizzle, and edible flowers for garnish.