Bruschetta with Creamed Ricotta and Fresh Figs

Bruschetta with Creamed Ricotta and Fresh Figs

By 24 May, 2020

Grab the last of autumn's fresh figs to make this simple, elegant breakfast or brunch dish, a refreshing change from the ubiquitous smashed avocado on toast.
You can use fruit bread instead of walnut bread, or substitute mascarpone for the ricotta for a richer flavour, or use seasonal fruits such as strawberries or peaches. And Tasmanian Leatherwood honey will lend an unusual floral fragrance.

  • Yield : 4



Heat the grill and toast the bread on both sides. Place the ricotta, sugar, orange juice and zest in a bowl and cream together with a fork.

Spread ricotta mixture thickly over each piece of toasted walnut bread. Top with freshly sliced figs, or fresh fruit in season, and drizzle with honey. Serve immediately.

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