This simple and easy dish combines some of my favourite ingredients in most delectable way. I LOVE ricotta and am always looking for new ways to use it. For this, you’ll need to use it when it’s super fresh, and still has that ‘barely set milk’ taste. There are beautiful baby black figs for sale at the moment, and of course gorgeous stonefruit too, but use berries if you wish. Make it for breakfast, lunch or dinner. Raisin bread is an acquired taste I suppose, but you could use croissants or brioche to make this, too. Yesterday I found a stunning thorn tree unfiltered organic honey, with a taste so delicate it’s almost perfumed. Well worth the expense and use it lavishly, as organic unfiltered honey tends to crystallise fast.
Fresh ricotta is a versatile low-fat soft white cheese easily made at home – I’ll post a recipe for it soon.
Serves 4
Ingredients:
4 nectarines, halved (optional)
4 fresh figs, quartered or 8 dried fig halves
3-4T (45-60ml) organic honey
200-250g fresh ricotta
4 slices buttered toasted raisin bread
2 T (30ml) toasted pine kernels (use almonds, pecans or pistachios instead)
Method:
- Preheat oven grill.
- If using dried fig halves, briefly rehydrate by soaking in warm water for 15 minutes and draining well.
- Place fruit, cut side up, on a baking tray and brush lightly with some warm honey. Grill for 10 minutes until softened and very lightly charred in spots.
- Spread ricotta over buttered toast, arrange fruit and pine kernels on top, drizzle with honey and serve.
COOK’S TIP: Toast pine kernels in a dry frying pan over medium heat – keep watching as it scorches easily.
This recipe first appeared in my cookbook Luscious Vegetarian, published by Random House Struik in 2013
