Fig, Haloumi, Ricotta and Thyme on Sourdough
Lemon scented whipped ricotta, plump fresh fig, caramelised haloumi, with glistening honey and thyme on toasted sourdough, a delicious, mediterranean inspired open sandwich for brunch, lunch or anytime really!
Fig, Haloumi, Ricotta and Thyme on Sourdough
Fig, Haloumi, Ricotta and Thyme on Sourdough
Fig, Haloumi, Ricotta and Thyme on Sourdough
When figs are in season, I make this a lot; weekend brunch, even workday lunches (you can batch cook the haloumi in advance). It’s so simple to make but looks (and tastes) very gourmet. Fig and haloumi layered over fluffy lemon ricotta, drizzled with honey and decorated with fragrant thyme is the perfect topper for a bread like sourdough, and is a flavour combo you won’t stop thinking about.
What you need to make Fig, Haloumi, Ricotta and Thyme on Sourdough
How to make Fig, Haloumi, Ricotta and Thyme on Sourdough
Combine ricotta and lemon zest in a small bowl, set aside in the fridge until required.
In a pan, heat olive oil over medium-high heat, place haloumi slices into the hot oil. Fry until the first side is golden brown. Flip and repeat for the other side. Once both sides are perfectly golden, add lemon juice to the pan. Swirl the pan gently for even coating.
While the haloumi is cooking, toast slices of sourdough to your preferred level of ‘doneness’. Then smear a generous layer of creamy ricotta onto the toasted sourdough.
Arrange the golden haloumi and fresh fig slices alternating ingredients then drizzle over honey and scatter with thyme leaves.
Combine ricotta and lemon zest in a small bowl, set aside in the fridge until required.
In a pan, heat olive oil over medium-high heat, place haloumi slices into the hot oil. Fry until the first side is golden brown. Flip and repeat for the other side. Once both sides are perfectly golden, add lemon juice to the pan. Swirl the pan gently for even coating.
While the haloumi is cooking, toast slices of sourdough to your preferred level of ‘doneness’. Then smear a generous layer of creamy ricotta onto the toasted sourdough.
Arrange the golden haloumi and fresh fig slices alternating ingredients then drizzle over honey and scatter with thyme leaves.
Watch how to make Fig, Haloumi, Ricotta and Thyme on Sourdough
Watch how to make Fig, Haloumi, Ricotta and Thyme on Sourdough
Frequently asked questions & tips for Fig, Haloumi, Ricotta and Thyme on Sourdough
Fig, Haloumi, Ricotta and Thyme on Sourdough
- 4 fresh figs, sliced into 3 mm pieces
- 180g halloumi, sliced
- ½ lemon zest and juice
- 200g ricotta
- 1 tbsp olive oil
- 4 pieces of sourdough
- 2 tsp of raw honey
- ¼ cup fresh thyme leaves
- Combine ricotta and lemon zest in a small bowl, set aside
- In a pan, add olive oil, fry halloumi until golden brown, turn and fry the other side
- When both sides are deliciously golden, add lemon juice. Allow it to cook down, swirling the pan around a bit, then remove from heat
- Toast the sourdough to your liking, then smear the ricotta onto the sourdough,
- Layer the fig and halloumi in alternating order, then drizzle over honey and scatter with thyme leaves. Dig in.