Crostoni con Ricotta Montata e Fichi
Crostoni con Ricotta Montata e Fichi·(kroh-STOH-nee kon ree-KOHT-tah mon-TAH-tah eh FEE-kee)
Colazione e Merenda: The Sweet Start and the After-School Save
At four in the afternoon, the merenda begins at the kitchen counter, a thick slice of country bread smoking off a heavy cast-iron pan, a quick drizzle of oil, late-summer fruit torn by hand. Under the serrated knife, the crust shatters. The trick to this afternoon staple is ricotta montata—spending three minutes vigorously whipping supermarket whole-milk ricotta with a touch of olive oil and honey until it transforms into a velvety cloud. Top it with black Mission figs and a crunch of walnuts. Eat it immediately, while the bread is still hot enough to soften the cheese.
Before you start
Toast the nuts ahead of time.
Toast the walnuts or pine nuts in a dry skillet over medium heat for a few minutes until fragrant, then roughly chop.
Ingredients
- rustic sourdough or country bread4 large
- fresh whole milk ricotta1 cup
- fresh black figs8 med
- extra virgin olive oil2 tbsp
- liquid honey2 tbsp
- walnuts or pine nuts1/4 cup
- flaky sea salt1 pinch
- black pepper1 pinch
- fresh thyme leaves1 pinch
Method
- 01
Toast the thick bread slices until deeply golden.
Lightly brush both sides of the rustic bread with about a tablespoon of olive oil. Heat a cast-iron skillet or use your oven's broiler to char the edges while keeping a slight chew in the absolute center, then set aside on a serving board.
- 02
Whip the ricotta into a smooth, airy cloud.
Place the drained ricotta into a mixing bowl or food processor along with one tablespoon of olive oil, one teaspoon of the honey, and a tiny pinch of salt. The real secret here is mechanical aeration: use an immersion blender, a hand mixer, or a vigorous whisk for about two to three minutes until the grainy curds disappear completely.
- 03
Swoop the whipped ricotta onto the warm toasts and arrange the figs.
Spoon a generous, thick layer of the ricotta montata onto each warm slice, using the back of the spoon to create rustic dips and swoops. Gently press the sliced figs directly into the ricotta so they are nestled securely. Leave the skins on the figs; they hold the delicate fruit together and add a beautiful earthy flavor.
- 04
Finish with a restrained flourish of honey, nuts, and herbs.
Drizzle the remaining honey elegantly over the top. Scatter the toasted walnuts, then finish with a sparse sprinkle of flaky sea salt, a crack of black pepper, and a few tiny leaves of fresh thyme. Serve immediately while the bread is warm and the cheese is cool.
Notes
Check your ricotta ingredients.
Avoid any American supermarket brands that list gums or stabilizers like carrageenan or xanthan gum. They will stubbornly refuse to whip into a light cloud, leaving you with a heavy, grainy spread.
Embrace the seasons.
If fresh figs are out of season, don't force it. Substitute with a dollop of high-quality, chunky fig preserve. The whipped ricotta base remains exactly the same, creating a perfect sweet-and-savory profile for a busy morning.
From Cook Italian in America.