I love a tartine and especially one that hovers happily between savoury and sweet and these roast fig tartines with blue cheese, prosciutto & honey are just such a delicious treat.
I roasted the figs with a dash of balsamic and a flurry of thyme leaves. Only to the point where they just start to soften but still hold together. I toast the sourdough slices lightly before firming them up so that the bread carries the ricotta and blue cheese without getting dampened.
The walnuts toast lightly to add a crunchy element, and a twirl of salty prosciutto adds to the savoury. I finished these tartines off with a very generous drizzle of honey. You want to haul out a good quality wildflower one if you have one.
Figs are in the last throes of their season and I’m making the most of them. They signal the arrival of Autumn which fills me with delight.
I added the smooth ricotta to give these tartines some structure and to help carry the intense flavours of the roasted figs and blue cheese. It also gives them creaminess.
If you aren’t able to get hold of smooth ricotta, simply process regular ricotta in a small blender until it’s smooth. This is a revelation.
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Recipe for 1 tartine– make as many as you need
Roast fig tartines with prosciutto, blue cheese & honey
- A drizzle of olive oil
- A drizzle balsamic
- A few thyme leaves stripped from the stalk
- 1 slice of sourdough lightly toasted
- Approx 2 Tbsp smooth ricotta per tartine
- Approx 15gms of blue cheese as much as you like
- A few chopped raw walnuts
- 1 - 2 sices of prosciutto
- Honey to drizzle
- Preheat the oven to 180C / 350F
- Cut the figs through the top and about halfway down in a crisscross. Drizzle a few drops of olive oil and balsamic into the middle of the figs. Sprinkle over a few thyme leaves and bake in a preheated oven for 10 – 15 minutes (depending on the size, 10 minutes for small figs, and 15 for larger). Remove and set aside.
- To make the tartines, spread each slice of toasted sourdough with the smooth ricotta and then top that with a thin layer of blue cheese. Either cut this if you can or if it's too hard, crumble over a few pieces.
- When the figs are out of the oven, turn on the grill of your oven.
- Place the cheese-covered slices of toast on a baking tray and when the grill is ready, place them under the grill and toast for a few minutes until the blue cheese starts to melt. Remove the tray and scatter over a few chopped walnuts. Return this to the grill and cook until the walnuts are toasted, and the cheese is bubbly.
- Place one roasted fig on each tartine cutting them in half if they are too big or to evenly distribute. Twirl a slice of two of prosciutto onto the toast and next to the figs. Drizzle honey over and serve either warm or at room temperature.
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