Fig and Ricotta Tartines
Serves 4 • Prep 1 hour 10 mins • Cooking 10 mins
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.
What you’ll need
4 slices rustic bread
1 cup ricotta cheese
10 figs, washed and quartered
¼ cup honey
freshly cracked black pepper
¼ teaspoon ground cinnamon
¼ teaspoon cardamom powder
¼ cup unsalted pistachios, toasted and roughly chopped
to finish flaky sea salt
For the ricotta
4 cups milk
pinch salt
juice of 2 lemons
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
