Guest Chef: Masterchef’s Justin Narayan’s honey and rosemary roast figs with whipped ricotta crostini

Ingredients

baguette, half only

½ sprig rosemary

6-8 figs

1-2 tbsp honey

250g ricotta

flaky sea salt

Method

Step 1 Preheat oven to 220C.

Step 2 Slice baguette into 1cm thick pieces and toast in the oven for 2-5 minutes until crispy, flipping halfway through. Set aside to cool.

Step 3 Finely chop the rosemary. Halve the figs and place flesh-side up on a lined baking tray. Drizzle with honey and sprinkle with the chopped rosemary.

Step 4 Roast figs in the oven for 10-12 minutes, until softened and slightly charred. Set aside to cool.

Step 5 Place ricotta cheese into a food processor and blitz until smooth.

Step 6 To serve, place a tablespoon of ricotta cheese on to the toasted baguette, then top with half a fig and a small pinch of salt.

SERVES 12-16, as appetisers

Justin will be appearing in The Fresh Market at Karrinyup Shopping Centre on April 14, 16 & 17 for cooking demonstrations. For more information, visit https://www.karrinyupcentre.com.au/easter.