Fig & Parma Tartines

August 6, 2016

This article was written for Annabel & Grace, which is now part of Rest Less.

I have a fig tree in my garden. Well, I use the word ‘tree’ advisedly. It is more of a straggly struggling little plant, rather forlorn in appearance. Over the last decade it has produced one single fig. And that never ripened!  Now, as I adore figs – with cheese, grilled with honey, just plain old pop it in your mouth-wise, this is a source of sadness to me. So I have to buy my figs at the supermarket – but they don’t ever seem to taste quite as soft and unctuous as the homegrown version. (Not my homegrown version obviously!). The balsamic and honey in this recipe definitely helps restore the taste however, so this makes a perfect light lunch or supper in the summer…

Fig & Parma Tartines

Fig & Parma Tartines

Ingredients serves 4
6 fresh ripe figs, sliced
4 large slices sourdough bread
250g tub low fat cream cheese
Finely grated zest of half a lemon
4 slices Parma ham or prosciutto
2 tbsp balsamic vinegar
2tsp runny honey

How to prepare
Drizzle the sourdough slices with olive oil and toast on a hot griddle. If you don’t happen to have one, toasted (without the oil) will be almost as delicious.
In a small bowl, mix the ricotta, zest and season with freshly ground black pepper and sea salt. Spread over the bread, then top each one with a slice of ham.
In another smallish bowl, mix the balsamic and honey. Add the sliced fig and gently mix until coated.
Top the tartines with fig slices and drizzle over the remaining juices.

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