So, with that inspiration in mind, I took to my market and picked up a bounty of end-of-season apricots for a mere 99 cents per pound. The stone fruits, along with some figs, went into the oven to be roasted until they were syrupy and falling-apart sweet. I served them in their juices over fresh ricotta on rustic levain.
As it turns out, roasted fruit-topped bread makes a delicious start to the day, as well as an after-school or post-workout snack. It's easily adaptable (I'm certain everything from plums to blackberries to grapes would work!) and affordable to make at home. Keep reading for the indispensable recipe.
5 large apricots, pitted, split, and sliced
5 large, ripe figs, quartered
2 tablespoons maple syrup
1/2 cup ricotta or mascarpone cheese
4 slices levain bread, each cut about 1" thick
- Preheat the oven to 350ºF. Combine the sliced apricots and the quartered figs in a medium roasting pan; drizzle with maple syrup and toss to coat. Roast at 350ºF for 15 minutes; raise temperature to 400ºF and bake for another 15 minutes. Let cool.
- Spread each slice of bread with a generous layer of cheese (about 2 tablespoons per slice for a large piece of bread). Top the four pieces of bread evenly with roasted fruit and its juices.
- North American