So quick and easy to prepare!

Today is my first day out of the house after lots of long weeks at home in self-isolation.  My first stop was the super market, of course.  I had this need to look, smell, touch, and buy lots of fruits and vegetables.

It was a quick and short walk but all my senses were alert.  In the supermarket a few ideas and recipes quickly came to mind to make up for all the time I had been locked away.

It is mid-Autumn in Australia and figs are in season.  I was lucky to find them since their season is very short, they looked deliciously sweet with amazing big bell-shapes and rich in purple colour. After buying the figs  I went to look for the ricotta cheese.  Creamy cheese and sweet figs are definitely a delicious match.

I also saw charcoal sourdough and to be honest it is not the first time I have seen it or heard about it but it has never caught my attention until now.  I thought my little toasties using this bread will look great and taste superb.  Once they were done I realised that it was the perfect bread.



  • 8 slices of sourdough bread
  • Extra virgin olive oil, to drizzle
  • 200g ricotta cheese
  • 1 tablespoon clear honey
  • 8 figs
  • Aged balsamic vinegar – a thick and sticky variety


  • Preheat a griddle over a medium-high heat.
  • Lightly drizzle the bread on both sides with oil and cook for 1-2 minutes each side until charred
  • Meanwhile, combine the ricotta, honey and a little freshly ground black pepper in a bowl.
  • Spread each piece of toast with the ricotta mixture.  Slice or tear the figs and divide among the toasts.


  • Drizzle with balsamic vinegar.
  • Then finish with freshly ground black pepper to serve.


  • You can toast the bread in the toaster if you want but do not put any olive oil.  Do it after the toasts are ready.
  • I used charcoal sourdough bread.
  • If you can not find a good aged Balsamic vinegar use a Balsamic glaze.

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