Ricotta Honey Toast with Figs

Creamy ricotta and ripe figs have long been a Mediterranean morning favorite, often finished with a golden drizzle of honey. This toast layers lemon-brightened ricotta on crisp rustic bread, then crowns it with fresh figs, pine nuts, and thyme.

Serves 4 · 10 min prep · 6 min cook

Estimate for one serving

• 360 cal
• 13g protein
• 42g carbs
• 16g fat
• 6g fiber

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Ingredients

• 4 slices thick-sliced rustic whole-grain or sourdough bread
• 1 1/2 cups whole-milk ricotta cheese
• 1 tsp fresh lemon zest
• 1 tsp fresh lemon juice
• 3 tbsp honey
• 8 fresh ripe figs
• 1/4 cup toasted pine nuts
• 1 tsp fresh thyme leaves
• 2 tsp extra-virgin olive oil
• 1/4 tsp flaky sea salt
• 1/8 tsp freshly cracked black pepper

Instructions

1. 1Preheat a grill pan or toaster oven so the bread can toast until deeply golden with crisp edges.
2. 2In a small bowl, stir the ricotta with the lemon zest and lemon juice until light and spreadable; taste and adjust brightness if needed.
3. 3Toast the bread slices until the surfaces are crisp and marked with color, about 2 to 3 minutes per side on a grill pan or until golden in a toaster.
4. 4While the toast is still warm, drizzle each slice lightly with olive oil so it soaks into the crumb.
5. 5Spread a generous layer of the lemony ricotta over each toast, going almost to the edges.
6. 6Trim the stems from the figs and cut them into quarters or thin wedges depending on size.
7. 7Arrange the fig pieces attractively over the ricotta, pressing them in gently so they stay put.
8. 8Drizzle honey evenly over the figs and cheese so it pools in the crevices.
9. 9Scatter toasted pine nuts and fresh thyme leaves across the tops for crunch and fragrance.
10. 10Finish with flaky sea salt and a grind of black pepper to balance the sweetness.
11. 11Serve at once on a shared board or individual plates while the toast is still warm and the ricotta is cool and creamy.
12. 12Offer extra honey at the table for anyone who wants a sweeter finish.