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Prep 1 hour 10 mins
Cooking 10 mins
Serves 4
A gorgeous brunch option; either make or buy some lovely fresh ricotta (link) and fold through a touch of icing sugar and a little cardamom or cinnamon. Spread this on thick slices of toasted fruit-loaf (sourdough is best) and top with thinly sliced figs and a drizzle of honey.
Heat the milk and salt just until boiling point then remove from heat and whisk in the lemon juice so the milk curdles.
Let sit for 10 minutes, whisking after five, then pour over a sieve lined with muslin.
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.
To assemble the tartines, toast the bread and spread each slice with about a ¼ cup of ricotta.
To serve, arrange sliced figs and pistachios on top. Drizzle with honey, season with spices and salt and pepper
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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