Piancone® Ricotta Bruschetta


  1.  Heat olive oil in a saucepan over medium-high heat. Add onions and figs and cook for 1-2 minutes.
  2. Pour in sherry and allow to reduce by ¾. 
  3. Stir in honey, chili flakes, and asparagus then cool to room temperature.
  4. Fold together ricotta, basil, salt, pepper, and oregano in a bowl.
  5. Spread ricotta blend on toast then top with a portion of asparagus and fig compote. Drizzle with balsamic glaze.


  • 1 cup Piancone® ricotta cheese
  • 2 tbsp Peak Fresh Produce® Basil, minced
  • 1 tbsp Peak Fresh Produce® Oregano, minced
  • 1/8 tsp Magellan® sea salt
  • 1/8 tsp Magellan® Black Pepper, ground
  • 1 tbsp Roma® Cheese, Parmesan, grated
  • 16 ea asparagus tips, blanced
  • 2 tbsp Peak Fresh Produce® Onion(s), Red, small dice
  • 1 tsp Roma® Oil, Olive
  • 1/8 tsp Roma® Crushed Red Chili Flakes
  • 1/2 cup Magellan® dried fig, chopped
  • 1/4 cup Piancone® cooking sherry
  • 2 tbsp West Creek® Honey
  • 2 tbsp Piancone® Balsamic Glaze