Bruschetta with Creamed Ricotta and Fresh Figs
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
Ingredients
- day-old walnut bread - 4 slices
- fresh ricotta - 400g, drained
- dark brown sugar - 2 tablespoons
- fresh orange juice - 1 tablespoon
- orange zest - 1 teaspoon
- fresh plump figs - 4, washed and sliced
- warm honey - for drizzling
Instructions
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.
I hold my classes in my home in a beautiful setting which spills out into the garden where the children and I have fun looking at and identifying the various herbs and vegetable I grow, weather
Leave a Reply