LINDT LOVE-IN: fig, prosciutto + ricotta bruschetta

When you get a box of chocolate in the post,  you know it's going to be a good day! Lindt kindly sent over a few bars of their Lindt Excellence chocolate to play around with and suggested it would be fun to create a savoury recipe. I've heard of chocolate melted into pots of steaming chilli and even chocolate-spiked barbecue sauce, but there's probably a reason that chocolate doesn't crop up much in everyday dinners! I think this recipe works, though, plus it's super easy, but looks like quite a show-stopper.

From the selection that Lindt sent over, it was the 99% cocoa that piqued my interest; I love dark chocolate but this stuff is serious! It's an acquired taste - I tried a square on its own and didn't enjoy it the first time, but the second time it was much more palatable. Because there's hardly anything but cocoa in it, it's very sharp and almost powdery, so I knew it would lend itself perfectly to this recipe.

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
Small figs

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.