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What you’ll need

round loaf of bread

4 slices rustic bread

ricotta cheese

1 cup ricotta cheese

fig

10 figs, washed and quartered

honey

¼ cup honey

black pepper

freshly cracked black pepper

ground cinnamon

¼ teaspoon ground cinnamon

cardamom powder

¼ teaspoon cardamom powder

pistachios

¼ cup unsalted pistachios, toasted and roughly chopped

Unavailable

to finish flaky sea salt

For the ricotta

milk

4 cups milk

salt

pinch salt

lemon juice

juice of 2 lemons

1

Heat the milk and salt just until boiling point then remove from heat and whisk in the lemon juice so the milk curdles.

2

Let sit for 10 minutes, whisking after five, then pour over a sieve lined with muslin.

3

Gently tie the muslin together then suspend over a bowl (tie the muslin to a wooden spoon placed across an upturned stool) and leave for an hour.

4

To assemble the tartines, toast the bread and spread each slice with about a ¼ cup of ricotta.

5

To serve, arrange sliced figs and pistachios on top. Drizzle with honey, season with spices and salt and pepper