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Fig and Ricotta Toast

ALEX-AND-TRAHANAS-APULIAN-SKIES-ITALIAN-PUGLIA-CERAMICS-OVAL-PLATE-GREEN-GRAPES-SMALL-OVAL-PLATE-RIPPLE-OCEAN-WASH

FIG AND RICOTTA TOAST BY GIORGIA GOGGI
Serves up to 4
  
For the Ricotta:
250 GR OF FRESH RICOTTA
100 GR MASCARPONE
50 GR OF FRESH CREAM
40 GR OF LIQUID HONEY

 

Put all the ingredients in a stand mixer bowl, preferably cold.
Whip at medium/high speed until fluffy, approximately 5 minutes.
Keep in the fridge until ready to use.
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Take 4 slices of sourdough bread, at least 2 cm thick each.
Lightly brush with olive oil and place under the hot oven broiler, cook for a few minutes until golden brown.
Let cool down, otherwise your ricotta will melt immediately.
Choose ripe, but still consistent figs.
Cut into wedges, arrange on a baking sheet.
Sprinkle it with brown sugar and burn using a blow torch.
The sugar should caramelize and become crunchy.
Cover the bread with a generous cloud of whipped ricotta, arrange the caramelized figs nicely.
Complete with honey, extra virgin olive oil, fresh pollen, a pinch of salt and lemon thyme.
Serve immediately. Served here on our medium Green Grapes oval plate.
 
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ALEX AND TRAHANAS APULIAN SKIES PUGLIA CERAMICS