Source: The Sprouted Kitchen
Note: I’ve supplied the recipe here just as it is written in the book so that you can take a look and make your own adjustments accordingly. As I noted above, I used figs in place of the plums, but roasted them exactly the same — with honey and salt for about 20 minutes. Also, I made homemade ricotta, which is so easy and delicious, and omitted the parmesan and chopped chives (was feeling a little lazy). Finally, I used fresh basil in place of the microgreens.
- 6 ripe plums
- sea salt and freshly ground pepper
- 2 tablespoons honey, warmed
- 1 1/3 cups ricotta cheese
- 1/4 cup freshly grated Parmesan cheese
- 3 tablespoons chopped chives
- 1 whole grain baguette
- 1 cup microgreens for garnish
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Cut the plums into quarters (if using figs, cut them in half) and remove the pits. Gently toss the plum pieces with a pinch of salt and the warm honey. Spread them on the prepared baking sheet, cut side up. Bake until the edges are crisped and caramelized, 20 to 25 minutes. Remove from the oven and let cool.
- While the plums are baking, in a bowl, stir together the ricotta, Parmesan, chives, 1/4 teaspoon salt, and a few grinds of pepper.
- Turn the oven up to 500ºF. Slice the baguette in half lengthwise. Place the halves, cut side up, on a baking sheet and bake the bread just until toasty, 4 to 5 minutes. Spread the ricotta mixture evenly on both halves and return to the oven just until warmed through, another 1 to 2 minutes. Evenly distribute the roasted plums on top of the cheese. Finish with a few grinds of pepper and garnish with the greens. Cut each baguette half into slices on the diagonal. Serve warm or at room temperature.