Old Recipe Snack,Savoury,Snacks
“A gourmet is just a glutton with brains.” Philip W Haberman Jr
Today I bring to you this lovely recipe of grilled figs on toast – an exotic looking starter or hors d’oeuvres but incredibly easy to make!
The figs are dipped in brown sugar and placed face down on a hot pan to caramelize. Ricotta is whipped with some honey, rosemary and brown sugar.
Multigrain sliced bread is toasted and quartered; cinnamon bun butter is spread followed by the ricotta mix and then finally the grilled fig.
A baby could make this.
Ricotta isn’t always a personal favourite of mine, it resembles too much of diet cottage cheese – not too pleasing. I usually prefer ricotta only on a Quattro Formaggio pizza. But whipped up like this, I could easily inhale the platter!
I use this recipe on multigrain sliced bread, but feel free to use any kind of baguette, sliced bread, or loaf. I would recommend any grainy bread with some texture for an overall balance to the tastes.
ABOUT THE RECIPE
This recipe yields 8 small toasts. Figs may not take as long as 15 minutes on the stove, you need to keep an eye on them, to avoid burning. The riper the fig, the lesser time it will require on the heat. Garnish with sprigs of fresh rosemary if you can. If you don’t have sea salt, a few flakes of regular salt will do as well.
The Recipe
Serves Yields: 8 | Prep Time: 20 mins | Cook Time: 15 mins
Ingredients
- 4 fresh figs, halved
- 8 tsp brown sugar
- 50 g ricotta cheese
- 3 tbsp honey
- 2 tbsp brown sugar (for the ricotta)
- 2 tbsp dried rosemary
- 8 tsp cinnamon bun butter
- 2 multigrain sliced bread
- Maldon Sea Salt (few flakes per fig)
Instructions
- Dip the figs face down, onto the brown sugar (approx. 1 tsp per fig).
- Place the figs, face down, on a hot pan and allow to caramelise, until soft.
- Whisk the ricotta, honey, rosemary, and 2 tbsp brown sugar.
- Toast the bread and quarter.
- Spread a teaspoon of the cinnamon sugar butter on each quarter of bread.
- The spread the ricotta mixture on the toast.
- Place the a grilled fig on each toast, face up, and sprinkle a few flakes of sea salt and rosemary on top.
- Serve warm or closer to room temperature.
