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Ricotta Toast with Roasted Figs, Honey, and Pistachios

Ricotta Toast with Roasted Figs, Honey, and Pistachios

Breakfast
Prep Time
15min
Cook Time
20min
Servings
4
Calories
420
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Chef's Note

For best results, use fresh figs at peak ripeness—they should yield slightly to gentle pressure. You can prepare the roasted figs and ricotta mixture up to 2 hours ahead and store separately in the refrigerator. Toast the bread and assemble just before serving to maintain crispness. If fresh figs are unavailable, dried figs work beautifully; soak them in warm water for 10 minutes first, then roast as directed.

Tags
breakfast
vegetarian
Italian-inspired
quick
make-ahead friendly
no-cook protein
Ingredients

  • 12 whole fresh figs

  • 8 slices sourdough bread

  • 1 cup whole milk ricotta

  • 4 tablespoons raw honey

  • 0.5 cup shelled raw pistachios

  • 3 tablespoons extra virgin olive oil

  • 1 whole fresh lemon

  • 0.25 teaspoon fleur de sel

  • 0.125 teaspoon cracked black pepper

  • 1 tablespoon fresh thyme leaves

Instructions
  • 1

    Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Rinse the fresh figs under cool water and pat dry with paper towels. Cut each fig in half lengthwise, creating 24 fig halves total.

  • 3

    Arrange the fig halves cut-side up on the prepared baking sheet. Drizzle with 1.5 tablespoons of extra virgin olive oil and sprinkle with 0.125 teaspoon of fleur de sel.

  • 4

    Place the baking sheet in the preheated oven and roast for 15-18 minutes, until the figs are caramelized at the edges and softened. Remove from oven and set aside to cool slightly (about 5 minutes).

  • 5

    While figs roast, coarsely chop the shelled raw pistachios into roughly 0.25-inch pieces. Set aside in a small bowl.

  • 6

    Place the sourdough bread slices directly on the oven rack or a separate baking sheet and toast for 3-4 minutes until golden brown and crispy. Watch carefully to prevent burning. Remove and set on a cutting board.

  • 7

    Cut the fresh lemon in half. Zest half the lemon using a microplane zester, collecting approximately 0.5 teaspoon of zest. Juice the lemon half to yield about 1.5 tablespoons of fresh lemon juice.

  • 8

    In a small bowl, combine the whole milk ricotta with 1.5 tablespoons of the raw honey, the lemon zest, and 0.5 teaspoon of the fresh lemon juice. Stir gently until well combined, being careful not to overmix.

  • 9

    Divide the ricotta mixture evenly among the 8 toasted bread slices, spreading approximately 2 tablespoons on each slice using the back of a spoon.

  • 10

    Arrange 3 roasted fig halves on top of each ricotta-topped toast.

  • 11

    Drizzle the remaining 1.5 tablespoons of extra virgin olive oil over all four toasts. Drizzle the remaining 2.5 tablespoons of raw honey evenly across all toasts.

  • 12

    Sprinkle the chopped pistachios generously over each toast, dividing the 0.5 cup total evenly among the 4 servings.

  • 13

    Scatter the fresh thyme leaves (1 tablespoon total, about 0.25 tablespoon per toast) over the top of each toast.

  • 14

    Finish with a light pinch of cracked black pepper (approximately 0.03 teaspoon per toast) over each serving.

  • 15

    Serve immediately while the toast is still warm and the ricotta is cool.

Nutrition Information (per serving)
420
Calories
12g
Protein
48g
Carbs
20g
Fat
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