1 cup (250 mL) 35 per cent cream
1/2 tsp (2 mL) coarse kosher salt
3 tbsp (45 mL) fresh lemon juice
12 fresh figs, quartered
Honey & extra-virgin olive oil for drizzling
Flaky sea salt
1 ciabatta or baguette, sliced 1/2-inch (1-cm) thick, drizzled with oil and toasted if desired In medium saucepan, combine milk, cream and salt. Bring to rolling boil over medium-high heat, watching closely and stirring occasionally. Stir in lemon juice. Lower heat to medium-low. Simmer 3 minutes.
Pour into strainer or colander lined with double layer of cheesecloth and set in sink. Place strainer over bowl. Let stand at room temperature 1 hour to drain. Serve tepid, immediately, or cover and refrigerate up to 3 days. (Makes about 1-1/4 cups/310 mL.)
To serve, mound ricotta in centre of large platter. Surround with figs. Encircle with bread or toast. Drizzle ricotta with honey and oil. Sprinkle with salt.
Makes about 6 servings.