Jamie Magazine
By Georgina Hayden
Ingredients
a few fresh bay leaves
½ a bunch of fresh oregano
8 figs
a few rounds of ricotta or other round cheeses, such as camembert
1 orange
extra virgin olive oil
runny honey
ciabatta
a few garlic cloves
a large handful of rocket
a few sprigs of fresh mint
Method
- Preheat the oven to 200ºC/gas 6.
- Place the bay in a roasting tray, pick over the oregano and sit the ricotta on top. Season generously.
- Halve and scatter the figs around the cheese, finely grate over the orange zest then drizzle everything with oil and honey.
- Rub the flavours into the cheese with your hands, then scatter over the remaining oregano, then roast for 30 to 35 minutes, or until golden and firm.
- Slice up the ciabatta, then peel and halve the garlic cloves. Preheat a griddle pan and griddle thin slices of ciabatta. Rub the toast with the cut side of the garlic. Drizzle with oil and leave to one side.
- Serve the roasted ricotta on a board with a stack of toast, the sticky figs and some rocket and picked fresh mint on the side.
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