- Preheat the oven to 180C. Mix the honey and olive oil together and brush the figs with this. Season with salt and pepper, add oregano.
- Roast for 10 minutes then turn on the grill setting to caramelise the tops if possible.
- Toast the walnuts for 5 minutes in the oven at the same time. Roughly chop.
- Plate up the ricotta and caramelised figs with lemon zest, your favourite form of chilli, fresh oregano, walnuts, extra honey and olive oil. Serve with sourdough or similar.
Honey Caramelised Figs with Ricotta, Lemon and Chilli
Recipe by The Brick Kitchen
Fig season is here, and what better way to celebrate the arrival than with The Brick Kitchen's 'Sourced and Seasoned' Honey Caramelised Figs with Ricotta, Lemon and Chilli recipe.
Ingredients
- 8-10 ripe figs
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 sprigs fresh oregano
- salt and pepper
- 1/4 cup walnuts
- 150g fresh ricotta (good quality)
- zest of a lemon
- chilli flakes or angel hair, or your favourite chilli oil
- sourdough to serve
