prosecco infused ricotta cheese with herbs, canadian prosciutto, wild flower honeycomb, toasted walnuts, and glazed figs

brunch is a weekend tradition that i insist upon.

lazy saturdays or sundays spent with family and close friends, gathered around a table of food is how i will always choose to spend my time.  that and hiking, i love hiking.

at the centre of any good brunch is a good cocktail, and the core of a good cocktail, is prosecco. #fact

with a delicate, lively palate of citrus, honey and florals, La Marca Prosecco, is a crowd pleasing wine that can be used in both classic brunch cocktails, as well as add a splash of flavour to a simple recipe.

La Marca Prosecco recently reached out to me with some of their lovely bubbles which i more than indulged in.  

and, they also included a brunch appropriate recipe which made me appreciate prosecco in a new light.

enjoy it with traditional brunch favourites like fritattas, waffles or fruit, or at dinner with seafood, mild cheeses, and tomato-based dishes.  either way, it's the perfect accessory to summer and weekends.

 cheers. happy brunching. xo.

La Marca infused ricotta cheese with herbs, canadian prosciutto, wild flower honeycomb, toasted walnuts, and figs glazed in La Marca Prosecco

ingredients:
2 cups La Marca Prosecco
1 tablespoon wild flower honey
2-3 fresh or dried figs
1/2 cup ricotta cheese
3-4 slices, prosciutto
3-4 pieces, toasted walnuts
1 wildflower honey comb
chives, edible flower, to garnish

method:

la marca prosecco reduction
2 cups La Marca Prosecco
1 tablespoon wild flower honey
method: combine both ingredients together in a saucepan over medium heat and reduce until light golden syrupy consistency about 1/4 of a cup remaining and cool to room temperature

glazed figs
2-3 fresh or dried figs, quartered
2 tablespoons La Marca Prosecco reduction
method: gently toss the figs into the reduction and set aside to marinate 

La Marca Prosecco spiked ricotta with fresh herbs
1/2 cup ricotta cheese
1 tsp La Marca Prosecco reduction
handful of chopped chives
method: combine ingredients in a small mixing bowl and mix well, season with salt and pepper to taste and set aside in the fridge.

Plate Assembly:  with a small spatula, spread ricotta.  place 3-4 slices prosciutto, 3-4 pieces toasted walnuts, wild flower honeycomb, and edible flower garnish.
serves 2.