LOADED RICOTTA WITH CRISPY ROSEMARY, HONEY, FIGS AND PECANS This is my go-to starter when I don’t have a huge amount of time but want something that looks like it took some effort. The crispy rosemary is incredibly simple but really adds to this and the rosemary infused oil gets spooned over too. Mix up the nuts if you like, hazelnuts and walnuts also work well. Serves 4 2 tablespoons rosemary leaves, plucked from the stem Olive Oil 250g Ricotta Pinch of Salt Drizzle of Honey Handful of dried figs, chopped Handful of roasted pecans, chopped Pull the leaves from the stems of the rosemary. Add enough oil to just cover the base of a small saucepan. Add one rosemary leaf to the oil and bring to a medium heat. Once the leaf begins the sizzle add the remaining rosemary leaves. Cook for just 10 seconds and drain with a fork onto a paper towel lined plate. Allow the oil to cool. In a bowl whisk the ricotta with a good pinch of salt until smooth and creamy. Spoon onto a serving plate, drizzle the rosemary oil, and a good squeeze of honey. Sprinkle over the figs, pecans, a good pinch of flakey sea salt and top with the crispy rosemary. Serve with thick slices of toasted sourdough. #ricotta #simplerecipe #autumnvibes #autumnrecipes #dinnerparty - @alexandradudleyofficial