Bruschetta with fresh figs, ricotta and honey
Bruschetta with fresh figs, ricotta and honey
This post is less of a recipe than an assembly of ingredients. I made this bruschetta for aperitivo every day while we were in Sardinia as the supermarkets were filled with lovely fresh figs. In place of the ricotta, I used fresh Sardinian goat’s cheese; however, I think the ricotta gives it a lovely lightness that doesn’t overpower the figs.
This bruschetta is super simple to make, but the freshness of the ingredients is paramount. How many times can I say the word fresh in one post? But seriously, fresh bread, fresh figs, fresh ricotta - you can’t go wrong!
Ingredients
Serves 4
8 thick slices of fresh bread (I used sourdough)
6 fresh figs
300g ricotta
Honey
Olive oil
Salt and pepper
Method
Heat the grill in the oven to 200°C.
Drizzle the slices of bread with a little olive oil and sprinkle with salt and pepper.
Place on a tray in the oven and grill until the bread is nice and toasted.
Trim the tops off the figs and slice each one lengthways.
Smear the slices of bread with a generous amount of ricotta, sprinkle with a little salt, then lay the sliced figs on top.
Drizzle with some honey and finish with a little freshly cracked black pepper.
