Fig & ricotta bruschetta

Mon, 22 June 2015

My fig and ricotta bruschetta is the perfect snack to offer guests when they arrive for dinner. Figs are in season at the moment and their unique flavour and texture reminds me of long sunny evenings spent in the south of Spain. I love the flavour of figs so much that I developed my own special, exclusive fig vinegar. This vinegar is ideal to add depth to a grain or green salad, or used to deglaze a pan to make a sauce for chicken. Here I lightly pickle the figs in the vinegar to really bring out the flavour.

Helen James


  1. 1. Cut each fig into quarters and place into a bowl.
  2. 2. Drizzle the figs with the fig vinegar and gently toss.
  3. 3. Place bread in an ovenproof dish and drizzle with olive oil. Roast in a 180˚C oven for 10-15 mins or until crisp, alternatively place under a grill until crisp*.
  4. 4. Spread each slice with ricotta, sprinkle with sea salt and place two pieces of fig on top.
  5. 5. Top with a fresh sprig of thyme and an extra drizzle of olive oil. Serve and enjoy!

*Summer tip: If you are having a BBQ, toast your bread over the flames before spreading with ricotta to add an extra depth of flavour.

Let me know if you make this and how you get on #consideredbyhj

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Products used: Chopping Block3512118 Marble Board3512115 Cutlery Set3541109