Roasted ricotta takes on the fragrant flavours that you medley with it. Enjoy this sweet fig and honey treat on toasted sourdough.
Ingredients
- 6 sprigs of fresh thyme
- 2 ricotta rounds
- 100g walnuts
- 8 figs
- 2 clementines, zest & juice
- 3 tbsp runny honey
- coarse sea salt and black pepper
- pinch of allspice
- 6 sprigs of fresh thyme
- 2 ricotta rounds
- 100g walnuts
- 10 figs
- 2 clementines, zest & juice
- 3 tbsp runny honey
- coarse sea salt and black pepper
- pinch of allspice
Preheat the oven to 200°C/400°F/gas 6.
Turn out your ricotta rounds into a roasting tray.
Half the figs, leave the walnuts whole and scatter around your ricotta. Finely grate over your clementine zest and squeeze over the juice. Drizzle 3 generous tbsp honey and 1 tbsp oil over everything.
Season generously with salt and pepper and scatter with thyme.
Roast for 30 to 35 minutes, or until golden and firm.
Serve the roasted ricotta on a board with a stack of toast, the sticky figs and walnuts and some rocket on the side.