Whipped Ricotta Bruschetta with Prosciutto and Figs

This Whipped Ricotta Bruschetta with Prosciutto and Fresh Figs is inviting, satisfying and so nourishing. It’s everything that you would like from a bruschetta but… better! Crunchy toasted sourdough bread topped with fluffy and creamy ricotta. On top, salty prosciutto is balanced by the sweet and delicate fresh figs. Take it to the next level by adding some chopped roasted pistachios and a drizzle of truffle honey (totally optional but absolutely lavish if you have it on hand!)

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This Whipped Ricotta Bruschetta with Prosciutto and Figs recipe takes Bruschetta to the next level! It’s mouth-wateringly delicious, insanely simple and so satisfying. However, as with all the simple recipes that have only a few ingredients, their quality has to be the best.

YOU WILL NEED:

Good quality bread.

In Italy, close to where I lived, there was a place called Roscioli. It’s an antique “forno” that makes pizza and bread from scratch every day. As a consequence, it was easy to get the crunchiest and freshest bread. When I first came in the UK, it was difficult for me to find handmade, fresh sourdough. With time, I discovered local bakeries, that value the ingredients and remind me of the bread that I use to have in Rome. If you live in Royal Leamington Spa, try Haddie and Trilby or Bread&Co (the Mr Brown sourdough bread is fantastic!)

A loaf of sourdough bread works wonders and I recommended it for two reasons. The first reason is: sourdough flavour is tangy and slightly sour and very tasty. More so, when paired with this combination of creamy ricotta, sweet figs, and salty prosciutto. The second reason because it’s healthier and it adds nutrients that your body needs.

HOW TO MAKE WHIPPED RICOTTA:

Add the ricotta to a bowl and start whipping on low speed for 1 minute using a hand/stand mixer. Add the zest from 1/2 lemon, a pinch of nutmeg, salt and the leaves from a spring of thyme. Mix again then set aside. As a result, the ricotta will become creamy, fluffy and flavourful. 

Whipped Ricotta Bruschetta with Prosciutto & Figs

Yield: 4 Servings (1 Bruschetta x Person)

Prep Time: 15 minutes

Total Time: 15 minutes

This Whipped Ricotta Bruschetta with Prosciutto and Figs recipe
takes bruschetta to the next level! It’s mouth-wateringly delicious,
insanely simple and so satisfying.

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Ingredients

• 250 ricotta
• zest from 1/2 lemon (small)
• 1 spring of thyme (just the leaves)
• a pinch of nutmeg
• 4 prosciutto slices
• a handful of rocket salad
• a handful of roasted pistachios (chopped)
• a drizzle of truffle honey (optional)
• salt
• pepper
• 2 tablespoons of extra-virgin olive oil

Instructions

1. Preheat your broiler at 200 degrees Celsius.
2. Cut the bread into 2-3 cm slices and place into a roasting tray. Drizzle a little bit of extra-virgin olive oil on top, season with salt and pepper, then bake until slightly golden and crunch (about 3-4 min). You can also use a toaster if you have it handy (in this case, add the olive oil, salt, and pepper)
4. In the meantime, add the ricotta to a bowl and start whipping on low speed for 1 minute using a hand/stand mixer. Add the zest from 1/2 lemon, a pinch of nutmeg, salt, and the leaves from a spring of thyme. Mix again then set aside.
6. Cut the figs lengthwise into quarters.
7. Chop the roasted pistachios (I bought mine already roasted). If you have raw pistachios, roast them in a pan over medium heat until they turn golden.
8. Start assembling by topping the bread with the whipped ricotta, add the rocket salad, prosciutto slices and fresh figs. Sprinkle the chopped pistachios and add a drizzle of truffle honey (optional).