Roasted Figs on Toast
One to be enjoyed on a late Summer Saturday morning. Get your favourite radio station on and brew some good coffee, make the most of this breakfast by eating it in the September sun.
Serves 2
Ingredients:
4 figs
1 tbsp butter
1 tsp demerara sugar (optional)
2 slices of good bread
60g ricotta (around 4 tbsp)
2 tbsp runny honey
½ tsp rosewater
Method:
Preheat the oven to 170°C. Line a small roasting tin with greaseproof paper.
Quarter the figs and place into the prepared roasting tin. You might want to taste the figs at this point, if they are already sweet enough, leave out the sugar - if they could do with it, sprinkle the Demerara over them. Dot the spoonful of butter onto them.
Roast them in the oven for around 15 minutes.
Meanwhile, make your rose honey by heating the honey and rosewater together in a small pan. Don’t let this boil, simply heat very gently until they have become one liquid. Remove from the heat and leave to one side to cool slightly.
Remove the figs from the oven and leave them to stand for around 5 minutes.
Toast your bread and spread generously with ricotta. Place the figs onto the toast, drizzle with the rose honey - and a little of the juices from roasting. I also like to sprinkle a little salt flakes onto mine to balance out the sweetness.