Fig & pancetta crostini with sage ricotta

Fig & pancetta crostini with sage ricotta

Fig crostini with pancetta & 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?

Grilled figs and pancetta on Chasseur sun grill duck egg blue

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!

Fig crostini with pancetta & sage ricotta

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.

Fig crostini with pancetta & sage ricotta

Print Recipe
Fig & pancetta crostini with sage ricotta
A few simple yet tasty ingredients result in this delicious breakfast or brunch crostini.
Fig crostini with pancetta & sage ricotta
Servings
serving
Ingredients
Servings
serving
Ingredients
Fig crostini with pancetta & sage ricotta
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!
Share this Recipe
  • Just had the most luscious fig yesterday. So incredibly good! And figs and ricotta are definitely a winning combo!

    • Yeah, I gorged on some figs yesterday as well. They’re so well-priced right now!

  • AmandaChewTown

    I think I like that better than your regular recipes – my favourite method line “shove it down your gob” x Looks delicious.

  • Looks like the perfect non- recipe John

  • A non-recipe, maybe, but I’ve never cooked fresh figs before. Your pacetta looks so different from what I’m used to. I’ve got some leftover ricotta in the fridge, so I think at the very least I might whip that up in the manner you suggest.

    • The pancetta I used here is different to what we normally see here, as well. Much softer and fattier than the regular stuff. That’s why I grabbed it!

  • Sheer perfection! Our friend Barbara, about whom you often read on Cocoa & Lavender, plans to make this for our next potluck. I let her know we will probably need to wait till summer for the figs!

    • Yes, I see Barbara’s name pop up from time to time. Perhaps I can send here some 😉
      I’m cooking with figs as I type this to you right now – the smell of buttery pastry and cooking figs has filled the house!

      • Haha – wish you could send some. We will have them soon enough! Can’t wait to see what you are making with them!

  • Barry Ozmo

    yum!

  • So simple. . .but oh-so-delicious. These are my favorite types of meals. . .along with a glass of wine that is. 😉

  • Sabrina Russo

    Simply perfection! Love figs with pancetta!

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