Autumn 2021

Sabrina Ghayour’s Fig, Bacon and Ricotta Tartine with Chilli, Honey and Maldon Salt

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Woman holding plate of bacon and ricotta tartine with chilli with box of Maldon sea salt


Maldon Salt 125g box HAVSALTFLAGER 125g

1 large slice of sourdough bread

3 rashers unsmoked streaky bacon

Approximately 80g of ricotta

1 fat black fig, quartered

1 heaped teaspoon dried wild oregano

½ teaspoon of nigella seeds

½ long red chilli, deseeded and finely chopped

1 heaped teaspoon of clear honey

Maldon salt

Black pepper


How to create:

  1. Preheat the oven to 270 fan assisted and line a baking tray with some oven/baking paper. Once the oven reaches temperature, lay the bacon onto the tray and cook for 7 minutes until nice and crisp. Remove from oven, dab the excess fat off using a little kitchen paper and set aside.
  2. Pop your sourdough bread into the toaster and meanwhile in a small bowl combine the ricotta with oregano, black pepper and a generously seasoning of Maldon sea salt and mix well.
  3. Remove the bread from the toaster and spread the ricotta evenly onto the surface. Then top with the figs, sandwich the bacon slices in between the figs, sprinkle over with nigella seeds, chilli and some black pepper. Drizzle generously with clear honey and finish with a generous sprinkling of Maldon sea salt crystals and enjoy!
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