RICOTTA TOAST WITH FIG JAM
I love making this jam during fig season. The sweetness pairs beautifully with the whipped ricotta. Make sure you toast up your bread for texture; I toast mine with butter in a cast iron pan.
ingredients
For the Ricotta Toasts
425 grams (1 15oz tub) whole milk ricotta cheese
1/4 c. clarified butter*
1/2 tsp. kosher salt
2 slices thick-cut toast, such as sourdough, toasted in butter or oil
For the Fig Jam
600 grams (about 1 pound) figs, cleaned, stems removed
300 grams granulated sugar
½ vanilla bean, split in half and seeds scraped, bean reserved
18 grams (about 1 tablespoon) lemon juice
Makes 2 servings
Start making the fig jam by adding the figs to a food processor and lightly pulsing until pureed. Pour the figs into a large bowl and stir in the sugar, vanilla bean and seeds, and lemon juice. Let the figs sit for at least 30 minutes, or ideally overnight in the refrigerator.
Place the fig mixture in a 4-6 quart pot. Cook over high heat, continuously stirring and scraping the bottom of the pot so the sugars don't burn. Skim off any scum that forms on the top of the surface. Continue cooking and skimming until the jam is clear and the bubbles are smaller, about 15 minutes. The temperature should reach about 216F.
Once jam has slightly thickened, remove from heat, and pour into a heat resistant container, discard the vanilla beans. As the jam cools it will thicken even more. Let chill completely before adding to toast.
Make the whipped ricotta by adding the ricotta and salt to a food processor or blender. Blend briefly to combine, then, with the motor running, slowly drizzle in the clarified butter, and continue processing on high speed until the ricotta is smooth and creamy, about 1-2 minutes.
Spread or pipe whipped ricotta onto toasts and season with flaky sea salt. Top with fig jam and fresh mint.
*Clarified butter is butter that has had the milk solids removed. If you can’t find it, Ghee or extra virgin olive oil is a good substitute.
