Loaded Ricotta with Crispy Rosemary, Honey, Figs & Pecans

Ingredients

2 tbsp of rosemary leaves, plucked from the stem

Olive oil

250g of ricotta

1 pinch of salt

Drizzle of honey

Handful of dried figs, chopped

Handful of roasted pecans, chopped

Directions

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.

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.