Baked ricotta with
honey & figs
SERVES 6-8
Simple and delicious, this is always a crowd-pleaser3 whole ricottas, 250g each
8 figs
Salt and ground black pepper
Medium bunch oregano
2tbsp runny honey
3 garlic cloves, peeled
100ml olive oil, plus extra to drizzle
100g toasted hazelnuts
1 loaf sourdough bread, sliced1
Preheat the oven to 200ºC/Fan 180ºC/
Gas 6. Line a large baking tray with baking
parchment and turn the ricottas out onto
the tray. Cut the figs in half and scatter over the
ricotta, then season well. Bake for 20 minutes,
until starting to turn golden.
2
Meanwhile, mix together the oregano,
honey, two cloves crushed garlic and the
olive oil. Roughly chop the hazelnuts. Put
a large griddle pan on the highest heat and char
the bread for a couple of minutes on each side. Cut
the remaining garlic clove in half and rub on one
side of each bread slice, then drizzle with olive oil.
3
Remove the ricotta from the oven,
spoon over the oregano mixture and
scatter with the hazelnuts. Serve on the
tray alongside the sourdough toast.