serves
4-6
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 1 x 500 g cob loaf
- 500 g firm ricotta
- 125 ml thickened cream
- 1 tsp cinnamon
- 1 tbsp caster sugar
- 1 tbsp butter
- 1 tbsp honey, extra for serving
To serve
- fresh figs
- thyme
- rosemary
- savoiardi biscuits
Instructions
- Preheat oven to 180°C (160°C fan-forced).
- Line a large baking tray with baking paper. Trim 4 cm off the top of the cob. Leaving a 1 cm-thick edge, remove soft bread from the centre and set aside.
- Tear leftover bread into large pieces. Transfer to a bowl. Drizzle with melted butter and toss to coat. Sprinkle with cinnamon sugar.
- Place the bite-sized pieces and the empty cob loaf onto a lined tray and into the oven for 10 minutes to lightly crisp the bread.
- Whip 500g ricotta with thickened cream until well combined. Add honey and continue to beat for another 30 – 60 seconds. Do not over-beat.
- Once the cob has cooled, pour in the ricotta mixture and top with fresh figs, extra honey, rosemary and thyme. Serve with the cinnamon sugar bread bites and some savoiardi biscuits.
Styling and photography by Brodie Nalywajko @pierogistudio.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
