When you have some ripe figs, it's best to treat them simply. We ate this for breakfast yesterday, and it was the perfect amount of sweetness with the creamy ricotta and crunchy, fresh bread...
It's a common combination—we've blogged our love of ricotta with honey and fruit before—but this time we turned it into an open-faced sandwich, or tartine.
The fig slices and chopped hazelnuts we added nestled down into the layer of mild, milky ricotta, making the whole thing easy to pick up and eat without toppings falling all over the place. All we had to do was occasionally lick honey off of our fingers.
Recipe: DIY Ricotta
Harvest Spotlight: Chicago Honey Co-op
(Image: Elizabeth Passarella)