Ricotta, Pear & Fig Bites

1. Preheat your oven to 140ºc (284ºf) and make sure you have a non-stick cupcake tray at hand (lightly grease if necessary)
2. Cut the Mountain Bread squares into 4 equal pieces, and then cut in half across the shortest length.
3. Get the first set of halves and brush the middle of one piece with a little water.
4. Reattached the other piece, overlapping the first by 2-3cm to make a thicker base for your bite case.
5. Press the Mountain Bread, double-layer side at the bottom, into the first cupcake mould.
6. Repeat the process with the remaining Mountain Bread pieces.
7. Bake at 140ºc (284ºf) for 5-7 minutes, or until the Mountain Bread begins to crisp.
8. Meanwhile, mix the ricotta, maple syrup and teaspoon of cinnamon in a small bowl.
9. Once the Mountain Bread cases have cooled, fill with the ricotta mixture and top with sliced fresh pear and fig.
10. Serve sprinkle with extra cinnamon.

This makes a great breakfast, snack or dessert, and can be varied as much as you like!

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