Dashed out of the hotel today for a quick lunch with the ladies.
Ricotta Fig Tartine
1/3 cup ricotta cheese
1 slice of buttered Le Pain Quotidien organic whole wheat bread
2 tsp. organic honey
1/4 plum tomato, diced
3 figs, cut into quarters
3 cracks of fresh pepper
Spread the ricotta cheese on the slice of buttered whole wheat bread. Run a fork through the ricotta, forming ridges. Drizzle honey over the ricotta before sprinkling with the diced tomatoes and fig pieces. Finish with three cracks of black pepper. Cut into five equal triangles and plate. Add garnish. Yum!
