Makes 4 servings
If you like sweet but not spicy, skip the chili oil step. If you can't get your hands on fresh figs, you can use fig jam, sliced berries, or peaches. For a vegetarian version, try adding salted nut butter or grilled eggplant.
- 1/2 cup olive oil, plus more as needed
- 2 tablespoons red pepper flakes
- 12 oz (about 1 1/2 cups) ricotta (see note)
- 1 tablespoon minced rosemary (from about 1 sprig)
- Kosher salt, to taste
- Ground black pepper, to taste
- 4 slices rye bread
- 4 oz thinly sliced prosciutto or salami
- 6 oz figs, quartered or halved, depending on their size
- 4 cups arugula
- 1 lemon, quartered
- In a small saucepan, heat the oil over medium heat. Add the pepper flakes and cook until the flakes begin to sizzle, about 1 minute. Remove from the heat, cover, and set aside for at least 1 hour. Strain and set aside.
- Meanwhile, in a small food processor, combine the ricotta and rosemary. Blend until the ricotta is smooth and lightly whipped, about 1 minute. Season with salt and pepper, to taste.
- Using a pastry brush, lightly brush the bread on both sides with the reserved chili oil. Grill or griddle the bread until toasted and browned on both sides.
- Spread each piece of toast with a quarter of the ricotta, a few slices of prosciutto, and a quarter of the figs. Drizzle with leftover chili oil, if you like, and sprinkle with salt.
- Just before serving, toss the arugula with a drizzle of olive oil (use plain oil for the salad), a squeeze of lemon juice, and salt and pepper, to taste. Serve alongside the toast, or on top, if you prefer.
Note: Some ricottas contain more moisture than others. If yours seems particularly wet or soupy, place it in a mesh strainer set over a bowl while you prepare the other ingredients.