This recipe became one of my favorite breakfast foods, the slightly toasted bread with nuts and sweet raisins, topped with the light ricotta cheese and delicious sweet figs. The white creamy curds of ricotta absorb the viscous sauce of maple syrup infused with cinnamon spice. If the figs aren’t in season, try the mixed berries combination in this recipe, it taste equally good. It also can be served as a dessert.
Preheat the broiler. Trim the stems from the figs if necessary, and then cut an “X” through each fig going almost all the way to the bottom. Open the fruit out a little, like a flower.
Put the figs into a medium baking dish. Add a little dot off butter to the middle of each fig, then sprinkle with cinnamon and drizzle the maple syrup or honey over the top.
Broil the figs for about five minutes, or until softened but not collapsed, and surrounded with delicious cinnamon butter syrup.
Very roughly chop the almonds.
Let the figs cool for a few minutes. While you wait, spread out the bread on the baking sheet and toast under the broiler. Add the nits to the baking sheet when you toast the second side of the bread.
Spread the ricotta over the toast, ten top with figs and nuts and spoonful of the warm syrup.
Sticky Figs with Ricotta & Raisin Bread
recipe detailsServes 4
- 8 ripe figs
- 1 handful whole almonds
- 2 tablespoons (25g) unsalted butter
- 1 teaspoon ground cinnamon
- 4 tablespoons maple syrup or honey
- 4 thick slices good-quality fruit bread
- 9 oz. (250g) ricotta cheese
This recipe is from the book What to Cook & How to Cook it: Fresh and Easy by Jane Hornby.