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Croutons with ricotta, figs and honey
Croutons with ricotta, figs and honey

Croutons with ricotta, figs and honey

Preparation 20 minutes
Cooking time 1 hour 45 minutes
Servings 36 appetizers

Ingredients

Chutney:

  • 300 ml (1 1/4 cups) water
  • 1 Earl Grey tea bag
  • 375 ml (1 1/2 cups) dried figs
  • 30 ml (2 tbsp) grapeseed oil
  • 1 small onion, minced
  • 100 ml (2/5 cup) honey
  • 200 ml (4/5 cup) sherry vinegar
  • 2 cloves
  • 2.5 ml (1/2 tsp) ground ginger
  • 1 ml (1/4 tsp) ground nutmeg
  • Salt and freshly ground black pepper

Croutons:

  • 1 or half a load of nut bread (or other bread)
  • 310 ml (1 1/4 cups) ricotta cheese
  • 9 fresh figs
  • 400 g (13 oz) prosciutto, thinly sliced
  • A few baby arugula leaves

Preparation

Chutney:

  1. Bring the water to a boil in a saucepan. Turn off the heat.
  2. Add the tea bag and infuse for 2 minutes.
  3. Remove the tea bag and add the dried figs.
  4. Soak the figs for about 15 minutes. Remove and set aside to cool. Reserve the water.
  5. Cut the figs into 1 cm (1/3 in.) pieces and reserve.
  6. In a saucepan, heat the oil over medium heat.
  7. Cook the onion for 3 to 4 minutes.
  8. Add 45 ml (3 tbsp) of the reserved water and cook for 10 minutes.
  9. Add the honey, vinegar, cloves, ginger, nutmeg, salt and pepper.
  10. Cook over very low heat for 1 hour 30 minutes, stirring occasionally.
  11. Set aside to cool.

Croutons:

  1. Preheat the oven to 200°C (400°F).
  2. Cut the bread into 1 cm (1/3 in.) slices.
  3. Place the bread on a baking sheet and toast in the oven for 1 to 2 minutes on each side. Set aside to cool.

Assembly:

  1. Place the ricotta cheese in a bowl.
  2. Add the cooled chutney and mix well.
  3. Taste and adjust the seasoning. Set aside.
  4. Cut the fresh figs into quarters.
  5. Cut the prosciutto slices in half lengthwise.
  6. Wrap each piece of fig with the prosciutto.
  7. Place 1 or 2 arugula leaves on each crouton.
  8. Add a small amount of the ricotta and chutney mixture.
  9. Garnish with the fig quarters wrapped in prosciutto.
  10. Serve the croutons at cocktail hour.

Tip:

You can make the bread slices any shape you desire by using a cookie cutter.

Availability in stores