Grilled figs and ricotta with toasted almond flakes and honey

Getting figgy with it.

Makes:
2 sandwiches
Preparation time:
5 mins
Cooking time:
10 mins

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INGREDIENTS

• 6 fresh figs

• 2 tbsp honey

• 1 tsp fresh thyme, finely chopped

• 100g fresh ricotta

• 20g almonds flakes

• Butter

• 2 ciabatta rolls

• 2 slices of prosciutto (optional)

INSTRUCTIONS

Pre-heat grill to medium-high.

Remove the stems from the figs and cut them into quarters. Place the figs on a baking tray, drizzle half of the honey over them and cook under the grill for 4–5 minutes until soft. Once cooked, remove from the grill, drizzle the remaining honey over them and leave to cool.

Cut the ciabatta rolls in half and place them cut-side up on a baking tray. Scatter the almond flakes alongside the rolls and cook under the grill for 2–4 minutes until both are golden. Keep a close eye on them and shuffle the almonds occasionally to avoid burning.

Once cooked, remove from the grill and lightly butter both the top and bottom of the ciabatta rolls.

Mix together the ricotta and thyme in a small bowl and spread on to the bottom half of the rolls. Pile the figs on the ricotta and crush them a little with a fork to squeeze out some of the juices.

Finally, sprinkle over the toasted almond flakes and pop on the top half of the ciabatta roll.

For a little something extra, tuck a blanket of prosciutto in-between the ricotta and figs.