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Whole roasted ricotta with honeyed figs
starter | serves 8
1 Preheat the oven to 200C/gas 6. Place the bay and half the oregano in a roasting tray and sit the ricotta on top. Season generously. Scatter the figs around the cheese, finely grate over the orange zest then drizzle everything with olive oil and honey. Rub the flavours into the cheese with your hands then scatter over the remaining oregano. Roast for 3035 minutes, or until golden and firm.
2 Preheat a griddle pan and griddle thin slices of ciabatta. Rub the toast with the cut side of the garlic. Drizzle with olive oil and leave to one side.
3 Serve the roasted ricotta on a board with a stack of toast, the sticky figs and some rocket and mint on the side.
Per serving 170 cals, 11.4g fat (6.6g saturated), 9.4g protein, 7.9g carbs, 7.6g sugars
from Issue 44
ingredients A few bay leaves
½ bunch of oregano or marjoram, leaves picked
A few rounds of ricotta, or other round cheeses such as camembert
8 figs, halved
Zest of 1 orange
Extra virgin olive oil
Ciabatta, sliced, to serve
A few garlic cloves, halved
Rocket and fresh mint, to serve