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Baked Ricotta with Honey, Figs and Pine Nuts

Baked Ricotta with Honey, Figs and Pine Nuts

Breakfast
Prep Time
15min
Cook Time
35min
Servings
4
Calories
420
Chef's Note

For the best texture, use high-quality whole milk ricotta and make sure to drain it properly. The contrast between the warm, creamy ricotta and the sweet-tart fig topping is what makes this dish special. You can prepare the ricotta mixture the night before and bake it in the morning for a quicker breakfast.

Tags
Italian
vegetarian
ricotta
figs
honey
breakfast
baked
pine nuts
Ingredients

  • 2 cups whole milk ricotta cheese

  • 2 large eggs

  • 1 medium lemon

  • 3 tablespoons honey

  • 8 medium fresh figs

  • 1/4 cup pine nuts

  • 2 sprigs fresh rosemary

  • 4 sprigs fresh thyme

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon black pepper

  • 2 tablespoons olive oil

  • 1 teaspoon red wine vinegar

  • 1 loaf crusty Italian bread

Instructions
  • 1

    Preheat your oven to 375°F (190°C) and position a rack in the center.

  • 2

    Drain the 2 cups of ricotta cheese in a fine-mesh sieve lined with cheesecloth for 10 minutes to remove excess moisture.

  • 3

    In a medium bowl, whisk together the drained ricotta, 2 large eggs, zest from 1 lemon, 1 tablespoon of honey, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper until smooth and well combined.

  • 4

    Remove the leaves from 1 sprig of rosemary and 2 sprigs of thyme; finely chop and fold into the ricotta mixture.

  • 5

    Lightly oil a 9-inch ceramic baking dish or pie plate with 1 tablespoon olive oil.

  • 6

    Transfer the ricotta mixture to the prepared baking dish, smoothing the top with a spatula.

  • 7

    Drizzle the top with 1 tablespoon of olive oil.

  • 8

    Bake for 25-30 minutes, until the ricotta is set and the edges are beginning to turn golden brown.

  • 9

    While the ricotta bakes, wash and quarter the 8 fresh figs.

  • 10

    Toast the 1/4 cup pine nuts in a dry skillet over medium-low heat for 3-5 minutes, stirring frequently until golden and fragrant. Remove from heat immediately to prevent burning.

  • 11

    In a small bowl, mix 2 tablespoons honey with 1 teaspoon red wine vinegar and 1 teaspoon fresh lemon juice.

  • 12

    When the ricotta is done baking, remove from the oven and let cool for 5 minutes.

  • 13

    Arrange the quartered figs on top of the baked ricotta.

  • 14

    Sprinkle the toasted pine nuts over the figs.

  • 15

    Drizzle the honey-vinegar mixture over everything.

  • 16

    Garnish with the remaining fresh rosemary and thyme sprigs.

  • 17

    Slice the crusty Italian bread and toast if desired.

  • 18

    Serve the baked ricotta warm with slices of bread for scooping.

Nutrition Information (per serving)
420
Calories
18g
Protein
42g
Carbs
22g
Fat
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