Fig and Prosciutto Tartines with Lavender-Thyme Ricotta and Honey
If these tartines don't sound like heaven to you, I don't know what will.
Makes 4 large tartines or 6 small ones.
1 tbsp butter
8 oz ricotta
1/3 C plus 1 tbsp honey, separated
3 tsp chopped thyme
2 tsp lavender
6 small or 4 large bread slices
Preheat the oven to 400 degrees fahrenheit.
Cut the figs in half length wise and place on a baking sheet or in a shallow baking pan, cut side up.
In a small bowl combine the butter and 1 tbsp of honey, melt in microwave on 1/2 power for 25 seconds or in a warm water bath and mix to combine. Brush mixture over each fig, and roast for 10-12 minutes, until figs are soft and roasty. If you'd like to toast your bread, leave oven on after removing figs.
While figs are roasting, combine 1/3 C honey with thyme, and lavender in a small sauce pan and heat over low heat for 3-5 minutes, until thyme and lavender flavor has soaked into the honey. Place ricotta in a small mixing bowl and pour 1/2 the honey and herbs over it. Mix well.
Strain the second half of the honey mixture through a fine mesh sieve into a small liquid measuring cup, set aside.
If you'd like to toast your bread, pop the slices into your preheated oven, directly on the rack for 2-3 minutes, until lightly toasted. If your bread is super fresh and soft and lovely, you don't have to worry about toasting it if you prefer it soft.
Chop your prosciutto up into little strips and bits about 3/4 of and inch long. I don't worry about mine looking uniform, rustic tartines look lovely.
Spread the ricotta thickly onto the bread slices, top with roasted figs and bits of prosciutto, then drizzle a bit of the strained honey mixture onto each one. If the honey has thickened too much to pour, just warm it up a bit over low heat.
Serve immediately and enjoy!