Fig Toast with Crunchy Granola

Cook Time 1 hour

Servings 4

Ingredients

6 fresh figs

1 French shallot, finely sliced

1 tbsp balsamic vinegar

1 tbsp maple syrup

¾ cup of maple and vanilla nutty granola

4 slices sourdough, toasted

4 tbsp ricotta

Extra virgin olive oil

Salt

Method

Reserve two figs for the garnish. Chop the remaining and add to a pot with the onion, splash of oil, ¼ cup of water, balsamic and maple syrup and stir to combine. Cook over medium heat and bring to a boil before turning down to low heat. Stir occasionally to break up the figs and cook for 30 - 45 minutes, skimming off any impurities that rise to the surface. Once glossy, thick and sticky. Remove from the heat and store in a sterilised jar.

Spread ricotta on toasted sourdough. Dollop over the fig jam, arrange quartered figs and sprinkle over a generous amount of the granola.