Whipped ricotta and fig toasts

Nutrition Facts

Amount Per Serving

Calories 693 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 13g81%

Cholesterol 59mg20%

Sodium 2731mg119%

Potassium 957mg27%

Carbohydrates 290g97%

Fiber 14g58%

Sugar 40g44%

Protein 66g132%

Vitamin A 979IU20%

Vitamin C 19mg23%

Calcium 345mg35%

Iron 18mg100%

* Percent Daily Values are based on a 2000 calorie diet.

Talk about a quick and easy brunch.

Cook Time10

Course: Brunch, Snack

Cuisine: British

Servings:

Calories: 693kcal

Author: Sabrina Ghayour2

200 g thick-cut unsmoked streaky bacon (approximately 14 slices)
1 tbsp pul biber chilli flakes plus extra to serve (available online, or use standard chilli flakes)
4 tbsp clear honey
200 g ricotta cheese
1 tsp dried thyme plus extra to serve
1 unwaxed orange zest
4 large slices of sourdough bread
4 figs each cut into 5-6 segments
maldon sea salt flakes
freshly ground black pepper

Heat a large frying pan over a high heat. Line a plate with a double layer of kitchen paper. When the frying pan is hot, add the bacon and dry-fry for a few minutes on each side, until the fat has rendered and the bacon is golden brown, completely crisp and can be crumbled with ease. Transfer to the paper-lined plate to drain excess oil.
When the bacon is dry, crumble it into a small bowl and crush it finely with a fork. Mix in the pul biber and honey and set aside.
Put the ricotta, dried thyme and orange zest into a large bowl, season generously with salt and pepper and whip until smooth and a little aerated.
Toast the bread, then divide the ricotta mixture between the slices. Reserve a little of the bacon mixture for sprinkling, then divide the remaining mixture into four portions and spoon one portion over the ricotta on each slice of bread. Arrange the fig slices on top, then sprinkle over the reserved bacon and a little dried thyme and pul biber to serve.