Ricotta Trio with Toast Crusts

Directions

1. Preheat oven to 375 degrees F.
2. FOR THE TOAST CRUSTS: Cut loaf in half width-wise. On a cutting board, stand the half-loaf up cut side down. With a serrated knife, shave off the crust of the bread into long strips. You want about a 1/4" thickness on the strips. Not too thick. Move the loaf around and continue until all you are left with is the inner core of the bread. Reserve inner core for croutons. I shave the whole loaf, the darker bottom too.
3. Cut the strips into roughly 2" pieces. You'll have about 3 to 4 cups of crusts. Place crusts in a large mixing bowl. Drizzle on 2 tablespoons of olive oil. Sprinkle on salt to taste. Toss until well coated.
4. Place crusts on a sheet pan and bake about 10 minutes, or until dark and toasty, but not burnt. Keep an eye on them! When done, remove from oven and let cool completely. Store in an airtight container or zipper freezer bag.
5. FOR THE RICOTTA TRIO: With a large ice cream scoop dipped in warm water, place a scoop of ricotta on three plates. If you are making just one serving, you'll have leftover ricotta.
6. Drizzle one scoop with honey. Sprinkle coarse sea salt and lavender dust over.
7. Spoon another scoop with fig jam. Sprinkle with red pepper flakes to taste.
8. On the last scoop, drizzle with Balsamico Tradizionale and olive oil. Grate some fresh zest over top.
9. Alternatively, divide the pound of ricotta among three plates. Continue with step 6.
10. Serve with toast crusts.