RICOTTA, FIG AND BURNT HONEY TOAST

MAKE WEEKEND BRUNCH A SPECIAL AFFAIR WITH THESE DELICIOUS RICOTTA, FIG AND BURNT HONEY TOASTS, PAIRED WITH BETTER BY HALF BRUT CUVÉE.

AUTHOR: SALLY O’NEIL

DIFFICULTY: EASY

SERVES: 2

INGREDIENTS

  • 4 slices of wholemeal sourdough 
  • 150g fresh ricotta 
  • 2 black figs, quartered 
  • 3 tbsp good-quality local honey

EQUIPMENT

METHOD

  1. Pour the honey into a pan and heat on medium for around 7-8 minutes or until it starts to darken slightly. 
  2. Remove from the heat, allow to cool. 
  3. Toast the sourdough to your liking. 
  4. Spread with fresh ricotta. 
  5. Top with fresh figs. 
  6. Pour over burnt honey, then sprinkle with sea salt and black pepper.

WINE MATCH

BETTER BY HALF

Brut Cuvée NV