Baked Ricotta with Figs and Lavender Honey | Ottolenghi

I have all the ingredients on hand to make the baked ricotta with figs and lavender honey I’ve been eyeing on the Ottolenghi’s site. More than that, it’s the kind of dish that motivates me to grow an herb and vegetable garden in the summer. For figs, I’ve tried to grow without any measure of a fruitful harvest. This year, however, the rosemary and lavender and arugula (in the salad) are looking swell. They make me happy, meanwhile adding so much character to the baked ricotta and similar dishes.

There is no recipes with figs being the key ingredient that I don’t like. Be it savory or sweet, raw or baked, fresh or dry. In my mind, figs are as versatile as apples, other than its relatively short season. When I see good ones, I’ll get them first and then decide what to do with them. The biggest hit in my kitchen lately has been the fig and pistachio tart; they are simply unbelievable. We can’t have enough of figs.

As a side note, there is one trick I’d like to share with you: chop fresh rosemary to the finest degree possible. Then add the finely chopped rosemary to the ricotta. (It works for risotto too). The kitchen takes on a herby aroma when baked; your taste buds appreciate its elusive earthy note when used fresh. Surprisingly, no one seems to be able to tell what it is. (Try doing a taste test and you’ll see what I mean.)

I haven’t yet found another herb as capable and flavorful as fresh rosemary (sage, maybe) in it’s finely chopped form. We learn the trick from a private chef in Venice. Since that lesson with its revelation, everyone in my family understands and is fully on board in chopping up rosemary until it becomes “dust.” Yes, that’s the meaning of finely chop! Even my husband can turn in an excellent A+ rosemary “dust,” sometimes better than I have the patience for.

Ottolenghi, my go-to guru for robust flavor, adds another valuable tip to the dish:

Here’s an elegant starter that is almost effortless. Choose ripe figs and adjust the amount of honey to their sweetness. Garnish the plate with fresh or dried lavender if you have some and want a visually impressive result.

Importantly, I’d save some freshly chopped rosemary, extra fine, to garnish the baked ricotta for another layer of herbaceous goodness.

Print Recipe

Baked Ricotta with Figs and Lavender Honey | Ottolenghi

Serves: 4

Ingredients

• 500g good quality ricotta
• ½ tsp salt
• Freshly ground black pepper
• 3 tbsp olive oil
• 1 tsp rosemary, (finely chopped; see above) plus extra for garnish, and a small sprig
• 4 fresh figs, cut into quarters or six
• 3 tbsp lavender honey or heather honey
• 120g mixed bitter salad leaves
• 4 slices sourdough bread, toasted (optional)
• FOR THE SALAD DRESSING (OPTIONAL):
• 3 tbsp olive oil
• 1 tbsp lavender honey or heather honey
• 1 tbsp
• red wine vinegar
• Pinch of salt

Instructions

1

Preheat the oven to 180C/350F/ gas mark 4. Put the ricotta in the centre of a clean tea towel, squeeze to get rid of some of the liquid, then transfer the cheese to a bowl, season and mix well.

2

LAYER RICOTTA IN A DISH: Lightly oil four individual ramekins or one round ovenproof dish about 15cm in diameter (this dish looks great in a brown terracotta one). Spread the ricotta inside and level with a palette knife or a spoon - the cheese should come about 2.5cm up the sides.

3

DRIZZLE IT WITH OIL AND ROSEMARY: Drizzle half the olive oil over the cheese, sprinkle with chopped rosemary and lay a small rosemary sprig on top.

4

BAKE THE RICOTTA AND FIGS: Bake for about 20 minutes for individual ramekins, 28 minutes for a large dish, then remove from the oven, top with the figs, drizzle over half the honey and bake again for eight minutes longer. At this point the figs should be semi-cooked but retain their shape.

5

Remove from the oven and allow to cool down slightly. You can serve the cheese slightly warm or at room temperature.

6

DRIZZLE HONEY ON TOP: When ready to serve, whisk together the dressing ingredients in a large bowl. Add the salad leaves and toss. If using individual ramekins, carefully remove the cheese, keeping the figs on top, place on a plate, drizzle the remaining oil, chopped rosemary and honey on top, and serve with the salad and bread on the side. With the large dish, simply use a large spoon to scoop out a generous portion of cheese and place on the bread slice, making sure some figs are left on top, then drizzle with honey and oil. Place a mound of salad on the side.

Notes

https://ottolenghi.co.uk/recipes/baked-ricotta-with-figs-and-lavender-honey