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.