Recipe notes by Elizabeth Gibbs
One of my favourite ways to eat velvety soft, luscious figs is combined with a savoury, creamy counterpart like Ricotta. An insanely delicious match made in heaven now that the late summer-early fall fig season has arrived.
For best results, use a good quality Sourdough bread. I’m partial to the Spelt Sourdough from Natural Bread Company in Woodstock. Their signature sourdough breads are hand-crafted, naturally leavened and begin with the same 4 core ingredients: sourdough starter, locally milled wheat from Wessex Mill in Wantage, water and salt.
