Whole roasted ricotta with honeyed figs

Whole roasted ricotta with honeyed figs

Whole roasted ricotta with honeyed figs

45 mins

Super easy

serves 8

nutrition per serving

170

Calories


11.4g

Fat


6.6g

Saturates


7.6g

Sugars


0.5g

Salt


9.4g

Protein


7.9g

Carbs


0.6g

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Georgina Hayden

Ingredients

a few fresh bay leaves

½ a bunch of fresh oregano

8 figs

a few rounds of ricotta or other round cheeses, such as camembert

1 orange

extra virgin olive oil

runny honey

ciabatta

a few garlic cloves

a large handful of rocket

a few sprigs of fresh mint

Method

  1. Preheat the oven to 200ºC/gas 6.
  2. Place the bay in a roasting tray, pick over the oregano and sit the ricotta on top. Season generously.
  3. Halve and scatter the figs around the cheese, finely grate over the orange zest then drizzle everything with oil and honey.
  4. Rub the flavours into the cheese with your hands, then scatter over the remaining oregano, then roast for 30 to 35 minutes, or until golden and firm.
  5. Slice up the ciabatta, then peel and halve the garlic cloves. Preheat a griddle pan and griddle thin slices of ciabatta. Rub the toast with the cut side of the garlic. Drizzle with oil and leave to one side.
  6. Serve the roasted ricotta on a board with a stack of toast, the sticky figs and some rocket and picked fresh mint on the side.

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