A recipe that isn’t quite a recipe. That’s all that I have for you today. I mean, there’s no point in telling anyone how to toast a few pieces of bread or griddle a little pancetta and fig, is there?

The most work you need to do with this non-recipe is toss a good scoop of ricotta into a bowl and stir some thinly sliced fresh sage, virgin olive oil and black pepper through it. As much or as little as you want – bearing in mind you do want to taste the sage.

While the bread’s toasting, get a griddle pan on, sear some thinly sliced pancetta on both sides, cook the cut-side of the fig in the glorious fat that came out of the pancetta – and you’re done!

Lay the toast on a plate or fancy marble platter like mine, drizzle over some virgin olive oil, slap on the ricotta, fig and pancetta as artistically as you like, drizzle over a little more oil if you like – then shove it down your gob.

Feel free to garnish with leaves and dried chilli.

Oh, and I served mine with cooked and uncooked pancetta – just to mix up the textures a bit.

Print Recipe

Fig & pancetta crostini with sage ricotta

A few simple yet tasty ingredients result in this delicious breakfast or brunch crostini.

Course

Breakfast/Brunch, Snacks

Servings

serving

Ingredients

• Sourdough bread sliced and toasted
• Pancetta stesa pepata (peppered pancetta), thinly sliced
• Fresh figs cut in half
• Ricotta
• Fresh sage leaves thinly sliced
• black pepper freshly milled
• virgin olive oil
• Chilli flakes & fresh leave to garnish

Course Breakfast/Brunch, Snacks Servings serving Ingredients Sourdough bread sliced and toasted Pancetta stesa pepata (peppered pancetta), thinly sliced Fresh figs cut in half Ricotta Fresh sage leaves thinly sliced black pepper freshly milled virgin olive oil Chilli flakes & fresh leave to garnish

Instructions

1. Toss a good scoop of ricotta into a bowl and stir some thinly sliced fresh sage, virgin olive oil and black pepper through it. As much or as little as you want - bearing in mind you do want to taste the sage.
2. While the bread's toasting, get a griddle pan on, sear some thinly sliced pancetta on both sides, cook the cut-side of the fig in the glorious fat that came out of the pancetta - and you're done!

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