Buffalo Ricotta with Manuka Honey, Figs & Prosciutto
|250 g||Ricotta cheese, use buffalo ricotta if you can get your hands on it|
|1 Tbsp||Manuka honey|
|1 loaf||Sourdough bread, sliced and toasted|
- Bring the ricotta out of the fridge an hour before serving so it will reach room temperature.
- Halve the figs and put four halves on each plate with two slices of prosciutto for each person.
- Divide the ricotta between the plates, drizzle with the slightly warmed honey. Serve with the sourdough.