I'd never had ricotta on its own before but I could eat this stuff by the tub. The creaminess is neither sweet nor salty, so the prosciutto lends a dose of almost umami savouriness, while the fig brings a subtle sweetness. The chocolate, coated in a fine layer around the fig, is intriguing and I think these bruschetta would make a great party opener.
To make the chocolate-dipped figs
1 bar Lind Excellence 99% cocoa chocolate
Place half the bar of chocolate in a glass bowl and set it on top of a pan of simmering water. As the chocolate melts, stir gently and slowly add small pieces of the rest of the bar. Take the bowl off the pan when the chocolate is almost all melted and stir until the remainder has dissolved completely.
I tried the figs a few ways but I think the prettiest result is to slice them in half and then dip them into the melted chocolate, only submerging about a third to half of the way up. Place on a sheet of greaseproof paper and cool in the fridge (or freezer, if you're in a hurry). I sprinkled mine with coarse sea salt, but realised afterwards that the prosciutto is salty enough and I would recommend serving without.
To make the bruschetta, toast small slices of bread - I used a tiger loaf. Spread with a spoonful of ricotta, layer half a slice of prosciutto over the top and finish with the chocolate-dipped fig. Peppery rocket makes a pretty garnish.