Fresh Figs, Ricotta and Honey Bruschetta, more than a recipe this is an idea to recharge your energy, whether it’s for breakfast or as a mid-afternoon snack. The sheep’s ricotta cheese we used has a stronger taste than cow’s milk ricotta, and is definitely a winning pairing as it creates an ideal contrast of flavours.
Makes 2 Bruschette, Preparation 10 mins, Cooking 5 mins
- 2 slices of rustic bread
- Sheep’s milk ricotta cheese, to taste
- Fresh Figs, to taste
- Honey of choice, to taste
- Chopped almonds, optional
Toast the bread slices in a non-stick pan or in the oven without adding oil or other fat.
As soon as they are ready and crispy, spread a generous spoonful of sheep’s milk ricotta, add the figs halved or quartered, a drizzle of honey and serve.