for 4 person

Bread

250 g	wholegrain bread , cut into approx. 1 cm slices
1 tbsp	olive oil

Ricotta

1 cup	ricotta (approx. 250 g)
40 g	pecan nuts, coarsely chopped
2 sprig	oregano, finely chopped
½ tbsp	olive oil
1 tbsp	espresso
1 tsp	liquid honey
2 pinch	salt

Coffee figs

1 tbsp	olive oil
1	shallot, cut into thin slices
1	garlic clove, squeezed
2 tbsp	liquid honey
2 sprig	oregano, finely chopped
1 dl	espresso
2 tbsp	balsamic vinegar
400 g	figs, cut into wedges
½ tsp	salt

How it's done

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.

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