Bruschetta with Creamed Ricotta and Fresh Figs
Make use of autumn’s glorious fresh figs in this simple elegant breakfast (or brunch) dish, a refreshing change from the ubiquitous smashed avocado on toast.
Inroduction
About this Recipe
By: Sheridan Rogers
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.
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
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.