Baked ricotta with honey and figs

Paired with jammy roasted figs, fragrant oregano, crunchy toasted hazelnuts, and a drizzle of honey, this baked ricotta is creamy, sweet and indulgent and will keep your guests coming back for more.

A few charred slices of sourdough make this ideal for scooping and sharing at a poolside brunch or light lunch.

Ingredients

3 whole ricottas, 80 oz each
8 figs
Salt and ground black pepper
Medium bunch oregano
3 tbsp runny honey
3 garlic cloves, plus extra to drizzle
3.5 oz toasted hazelnuts
1 leaf sourdough bread, sliced

The Homes & Gardens method

Preheat the oven to 400°F, gas mark 6.
Line a large baking tray with baking paper and turn the ricottas out onto the tray.
Cut the figs in half and scatter over the ricotta, the season well.
Bake for 20 minutes, until starting to turn golden.
Meanwhile, mix together the oregano leaves, honey, 2 cloves crushed garlic and olive oil.
Roughly chop the hazelnuts.
Put a large griddle pan on the highest heat and char the bread for a couple of minutes on each side.
Cut the remaining garlic clove in half and rub on one side of each bread slice, then drizzle with olive oil.
Remove the ricotta from the oven, spoon over the oregano mixture and scatter with the hazelnuts.
Serve on a tray alongside the sourdough toast.

To cut down on post-meal cleanup, consider investing in a beautiful oven-to-table dish. The BIA Cordon Bleu Taos 5-Quart dish with handles, available at Wayfair, is a perfect choice: generously sized, and elegantly designed.

Emily is a food author, art director and food and prop stylist, based in East London in the UK. She has worked in the food industry for over 15 years and worked with the likes of Jamie Oliver, Nigella Lawson, Anotonio Carluccio and Melissa Hemsley.