Such a simple breakfast but it really sets me up for the day. I am particular about my ricotta (and just about everything else) and only buy the fresh ricotta in the open-sided plastic mould that has quite a short use-by date on it. I have no trouble finding lots of ways to use it. As ever, this dish is only as good as the ingredients used to create it. Fresh ripe apricots are only available for a blink in time but are so worth it when you can find them, and of course you could use any other stone fruit or reconstituted dried fruit here too. The honey is only needed if the fruit isn’t fulsomely ripe.
- Yield: 4 Servings
- 0.33 cup (25 g) flaked almonds
- 6 ripe locally grown apricots
- 20 g unsalted butter
- 1 large sprig rosemary, leaves stripped
- 4 slices spelt rye or sourdough bread
- 1½ tablespoons extra virgin olive oil
- 240 g very fresh ricotta, at room temperature
- Raw honey, for drizzling (optional)
- Preheat the oven to 200°C (fan-forced).
- Place the almonds on a baking tray and bake for 4–5 minutes or until lightly toasted.
- Cut the apricots in half and place cut-side up on a baking tray lined with baking paper. Place a small piece of butter in the centre of each apricot half and scatter with the rosemary leaves, then roast for 8 minutes or until golden and soft. Remove from the oven and set aside to cool, then cut into slices.
- Toast the bread, then drizzle with olive oil. Top with the ricotta, then the apricots, flaked almonds and a drizzle of honey, if using, and serve immediately.