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  • Laura Field

Roasted plums with ricotta, honey, thyme on brioche

Updated: Apr 17


Serving 1

2 plums

1 tbsp of olive oil

4 sprigs of fresh thyme, leaves picked

2 slices of brioche

4 tbsp of ricotta

Honey to drizzle

Pepper

Preheat your oven to 180c or gas mark 4.


Cut the plums in half and remove the stone. Place on a lined baking tray and drizzle with olive oil and the thyme leaves. Put into the oven for 10-15 mins or until soft and slightly caramelised


Meanwhile heat a griddle pan on a high heat. Slice the brioche. Once the griddle is smoking hot place the brioche onto the griddle pan. Leave for 30 secs to 1 minute to create char marks and flavour, keep an eye on it as it can burn easily. Turn over and do the other side.


Once the brioche is toasted spread the ricotta onto the slices.


Remove the roasted plums from the oven and place onto and the brioche. Some lovely juices will have come off the roasted plums if you can, spoon some of that onto and around the brioche and plate.


To finish drizzle with honey and a good grind on the pepper mill.

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