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Bruschetta con fichi Recipe

bruschette con fichi.

fresh fig and ricotta toast

a recipe inspired by the flavours of Italy

food
iTALY

take a moment.

If you were to ask me what I would love to have for breakfast on my birthday, this would be it.

It’s decadent but light, it’s sweet but not too sweet and it definitely tastes like it should be less nutritious than it is. A seriously simple recipe that never disappoints.

Inspired by a summer spent in Tuscany, this was my breakfast of choice almost every day. It formed part of my morning ritual, savouring every bite as I watched the morning light shine through the rolling hills, somewhere between the vineyards and olive trees. It felt magical, almost as if time stood still, even if it was just for one moment.

the recipe.

Bruschetta con fichi

fresh fig and ricotta toast

serves 1

Ingredients

  • 2 slices of bread
  • 2 fresh figs
  • 1/4 cup of Italian ricotta
  • 1 tsp of honey (I like to use Australian manuka honey)
  • 1 tbsp of roasted hazelnuts
  • pinch of sea salt

instructions

  1. Start by lightly toasting 2 slices of bread of your choice. I like to use a spelt sourdough
  2. Slice the figs in relatively thin pieces and chop up the hazelnuts
  3. Mix through the ricotta and honey together in a small bowl and then spread over the freshly toasted bread
  4. Layer the figs with a sprinkle the chopped hazelnuts
  5. Add a pinch of salt and more honey to your desired taste

notes

  • Try it also with a splash of balsamic glaze if you are feeling adventurous
  • Any bread works with this recipe; my personal favourite is spelt sourdough or rye. You can also use a crusty baguette and slice in smaller pieces and serve as a starter
  • I often replace the hazelnuts with either pistachios or silvered almonds
  • For nut free version, you can omit the hazelnuts and replace with either black sesame seeds or roasted coconut flakes (or both together)
  • If you can’t get your hands on any ricotta, you can use greek yoghurt, quark or skyr as an alternative
  • For vegan version, replace the ricotta with coconut yoghurt
  • Figs are in season during the late summer months and have a relatively short but intense availability. It is best to buy locally grown and avoid imported produce as they are very fragile and spoil easily
Bruschetta con fichi

Bruschetta con fichi

FRESH FIG AND RICOTTA TOAST