Ingredients
Directions
- 1
Pull the leaves from the stems of the rosemary. Add enough oil to just cover the base of a small saucepan. Add 1 rosemary leaf to the oil & bring to a medium heat. Once the leaf begins the sizzle, add the remaining rosemary leaves. Cook for just 10 seconds & drain with a fork onto a paper towel-lined plate. Allow the oil to cool.
- 2
In a bowl, whisk the ricotta with a good pinch of salt until smooth & creamy. Spoon onto a serving plate, drizzle the rosemary oil & a good squeeze of honey. Sprinkle over the figs, pecans, a good pinch of flakey sea salt & top with the crispy rosemary. Serve with thick slices of toasted sourdough.