Fig & pancetta crostini with sage ricotta
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.
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serving
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- 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
Ingredients
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- 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!
