Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Bread
Ricotta
Coffee figs
Utensils
For an ovenproof dish that can hold approx. 1 litre, greased
How it's done
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Bread
Place the slices of bread on a baking tray lined with baking paper. Drizzle with oil.
To bake
Approx. 10 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave the bread to cool on a rack.
Ricotta
Tip the ricotta out of the pot and into the dish. Mix the nuts, oregano, oil, espresso and honey, season with salt, spread on top of the ricotta.
To bake
Approx. 10 mins. in the lower half of the preheated oven. Remove.
Coffee figs
Heat the oil in a pan. Sauté the shallot and garlic for approx. 3 mins. Add the honey, oregano, espresso and balsamic, bring to the boil and reduce by half. Reduce the heat, add the figs, season with salt, simmer uncovered for approx. 3 mins. Plate up the ricotta with the figs, serve with bread.
How-tos
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