Julia Eats Italy

Bruschetta with fresh figs, ricotta and honey

This post is less of a recipe than an assembly of ingredients. I made this bruschetta for aperitivo every day while we were in Sardinia as the supermarkets were filled with lovely fresh figs. In place of the ricotta, I used fresh Sardinian goat’s cheese; however, I think the ricotta gives it a lovely lightness that doesn’t overpower the figs.

This bruschetta is super simple to make, but the freshness of the ingredients is paramount. How many times can I say the word fresh in one post? But seriously, fresh bread, fresh figs, fresh ricotta – you can’t go wrong!

Ingredients

Serves 4

8 thick slices of fresh bread (I used sourdough)
6 fresh figs
300g ricotta
Honey
Olive oil
Salt and pepper

Method

1. Heat the grill in the oven to 200°C.

2. Drizzle the slices of bread with a little olive oil and sprinkle with salt and pepper.

3. Place on a tray in the oven and grill until the bread is nice and toasted.

4. Trim the tops off the figs and slice each one lengthways.

5. Smear the slices of bread with a generous amount of ricotta, sprinkle with a little salt, then lay the sliced figs on top.

6. Drizzle with some honey and finish with a little freshly cracked black pepper.