Apricot Ricotta Campagne

20260706, #BreakfastDiary 1771, 22°C/drizzle Thanks to advances in science and technology, the boundaries of what counts as a "seasonal ingredient" are growing increasingly blurred. Still, the arrival and departure of seasonal ingredients remains one way to mark the passing of the seasons and the flow of time. For instance, when apricots show up at the fruit stand near my house around June each year, I think, "Ah, so summer's starting," and naturally think of apricot compote made with butter and sugar. And then I think, "Spreading a thick layer of ricotta on sourdough and topping it with apricot compote would be so delicious." My mouth waters like a conditioned reflex. Of course, it's not limited to food. On days when I spot bagged oysters at the seafood counter of the grocery store I frequent, I come home and rummage through the closet to check on the winter clothes I've stored away, wondering, "Did I wash these last time?" This is all the work the seasons do. (Na Josik, The Night Makes a Good Breakfast) Today's version skips the butter and sugar for something a bit healthier — apricot with balsamic vinegar. About 500kcal per serving, the apricot's bright tartness and cute sweetness in harmony, Apricot Ricotta Campagne.

2 slices cheese campagne, 5 apricots, 100g ricotta cheese, 60ml heavy cream, a pinch of salt, balsamic vinegar, 1T pecans, a little olive oil

1. Brush the cheese campagne with olive oil and toast until crisp. 2. In a mixing bowl, combine 100g ricotta cheese, 60ml heavy cream, and a pinch of salt, and whip by hand to make a whipped, stracciatella-style ricotta. 3. Halve the apricots, remove the pits, cut into quarters, and sear in a pan with olive oil. This keeps the apricot's bright tartness while bringing out more of its cute sweetness. Plate and drizzle with balsamic vinegar. 4. On a plate, arrange the cheese campagne, the stracciatella-style ricotta from step 2, and the seared apricots and toasted pecans from step 3. Finish with a drizzle of olive oil.