- 250 g fresh ricotta
- 1 T olive oil
- 4 tortilla wraps
- 1 cup sunflower oil
- 100 g sugar
- 1 T nutmeg
- Caramelised nuts, for scattering
- Fresh ripe figs, for serving
Preheat the oven to 180°C. Turn the ricotta out onto a baking tray and drizzle with olive oil. Bake for 15 to 20 minutes, or until golden.
Using a cookie cutter, punch out small circles from the tortillas (alternatively, use mini tortillas if they are available).
Heat the sunflower oil in a saucepan over a medium to high heat. Gently fry the tortillas until they bubble and turn golden brown. Remove using a slotted spoon and drain on kitchen paper.
Combine the sugar and nutmeg and dust liberally over the tortillas.
Serve with the hot ricotta, topped with caramelised nuts and torn figs.