Roasted Ricotta & Honey Figs

Roasted ricotta takes on the fragrant flavours that you medley with it. Enjoy this sweet fig and honey treat on toasted sourdough.

Key Details

  • Serves: 8-10
  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Difficulty: Easy

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.

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