Fig season is rather short in the UK so we try to make the most out of it when it’s here. This weekend we picked up some perfect figs from Borough Market and thought we would try a bruschetta dish on honeycomb bread. The sticky sweetness of the honey and red onion could really do with a salty contrast, this is where the addition of speck, a kind of cured, salted ham, works so well. Feel free to swap the ricotta for a more punchy goats curd or a salty feta. This dish makes a great brunch, a kind of grown up pancakes and bacon if you like!
30g/1oz unsalted butter
1 fig, quartered or sliced
1 slice of speck or Parma ham
¼ red onion finely sliced
3 tbsp. honey
1 slice of bread, toasted
Large dollop of ricotta, drizzle of olive oil and black pepper to serve
-Melt the butter gently over a low heat then add the fig pieces. - Add the honey and red onions (red onion can be substituted for about 50g of walnuts)
-Spoon the fig and onion mixture onto the toast. Then using the same sticky honey pan quickly fry the speck or Parma ham until the edges crisp.
- Place the speck on top of the figs and top with a dollop of ricotta, drizzle of olive oil and black pepper
By Holly Chaves