Fig & mascarpone or ricotta crostini with honey

Fig & mascarpone or ricotta crostini with honey

Crostini con fichi e mascarpone o ricotta

By
From
Tuscany
Serves
2
Photographer
Helen Cathcart

We have a lovely old photograph of Giancarlo’s father, Memmo, picking figs with our son Giorgio when he was little. Giorgio is carrying a little basket and looking up at his grandfather with joy as he fills it with ripe figs from the tree outside Memmo’s house.

Do use the ripest figs when in season, when they are naturally sweet and jammy. Alternatively, use berries, peach or nectarine slices, or persimmon. Even without the bread, this is a wonderful concoction. Most hotels in Italy will offer fresh ricotta, fruit and honey, and some have nuts on offer, so I often rustle this up for a healthy breakfast when staying away from home.

Ingredients

Quantity Ingredient
2 thick slices country-style bread
125g ricotta or mascarpone
2 ripe figs or other soft fruit, washed and trimmed
50g shelled walnuts, roughly chopped
mild runny honey, such as acacia, for drizzling

Method

  1. Toast the bread on both sides. Spread the cheese thickly on one side of each slice. Now slice or squash the figs, if really ripe and jammy, on top, scatter over the walnuts and drizzle with a little honey.
Tags:
Italy
Italian
Caldesi
Tuscany
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