An easy and delicious brunch!
Ingredients
- 4 slices toasted sourdough
- 250g ricotta
- 2 fresh Figs
- 1/2 cup pistachios
- Ganymede Truffle honey
- Micro watercress
TOTAL TIME
5 minutes!
LEVEL
Easy
YIELD
4 slices
Spread fresh ricotta over bruschetta and tastefully lay the cut fresh figs over it. Liberally drizzle over truffle honey and scatter with pistachios and micro herb of choice (I used watercress).
It’s that easy!
You could have a Moroccan twist and put a few drops of rosewater through the ricotta and add some slivered almonds with the pistachios.
I imagine it would also work with dried figs but I haven’t tried that!
About Post Author
WENDY BURDIS
Allow me to introduce myself with a quote from Nigella Lawson, “My qualification is as an eater”! Originally hailing from Hong Kong, I spent my formative years shuttling between one of the most densely populated places on earth and deepest, darkest Dorset, where resided an archaic institution for the gifted and talented – only joking! I’ve since discovered that I take to the country just as well as the urban intensity of Hong Kong, London and now Sydney. What does not surprise me is that I’ve ended up at the periphery of the food industry as I have always loved, and have a deep abiding interest in, food in all its glory. And Truffles! I just love truffles. Truffles happily combine with another great love I have, dogs. I feel the need to confess, however, my dogs are not truffle dogs as I’ve raised them much like my children, free range. But then, everyone’s happy! I love food, I love cooking and I certainly love eating!
