Bruschetta with Ricotta and Fresh Fig Spread

• portioner: Makes 1 bruschetta.

Ingredienser

3 ounces best-quality ricotta (about ⅓ cup), drained

2-3 small ripe figs

Honey or sugar to taste, optional

1 large slice country bread

Unsalted butter, optional

1 fig, thinly sliced, for garnish

A few mint leaves

Vejledning

Wrap the ricotta in 4 or 5 layers of cheesecloth to absorb excess moisture. Set aside in a colander for at least 30 minutes. Stem and peel the figs. Mash them well with a fork. Remove the ricotta from the cheesecloth and combine with the figs. Mix together until you have a rough puree; a little roughness is part of its charm. Add some honey or sugar if needed. Lightly toast the bread. If desired, spread a small amount of butter on the hot bread. Top with the fig-ricotta spread. Layer fig slices over the ricotta. Sprinkle with mint, tearing each leaf into 2 or 3 pieces.