Ricotta Honey Toast with Figs

Across the Mediterranean, ripe figs and honey have long sweetened simple dairy breakfasts. This ricotta honey toast piles creamy whole-milk ricotta and fresh figs on crisp olive-oil-toasted bread, finished with lemon zest and a golden drizzle.

Serves 2 · 10 min prep · 6 min cook

Estimate for one serving

• 410 cal
• 14g protein
• 48g carbs
• 18g fat
• 6g fiber

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Ingredients

• 4 slices thick-sliced sourdough or country bread
• 1 cup whole-milk ricotta cheese
• 6 fresh figs
• 3 tbsp honey
• 1 tbsp extra-virgin olive oil
• 1 tsp lemon zest
• 1 tsp fresh thyme leaves
• 2 tbsp toasted pine nuts
• 1/4 tsp flaky sea salt
• 1/8 tsp freshly ground black pepper
• 1/4 tsp orange blossom water optional

Instructions

1. 1Preheat a grill pan or heavy skillet over medium heat, or set the oven broiler to high with a rack six inches from the element.
2. 2Brush both sides of the bread lightly with olive oil, then toast until deep golden with crisp edges and a still-tender center, about 2 minutes per side on the stove or 1 to 2 minutes under the broiler watching closely.
3. 3While the bread toasts, stir the ricotta in a small bowl with most of the lemon zest and a tiny splash of orange blossom water if using until it looks creamy and spreadable.
4. 4Trim the fig stems and slice the figs into rounds or wedges one-quarter inch thick so they fan nicely on the toast.
5. 5Spread a generous layer of the seasoned ricotta over each warm toast, reaching nearly to the crust so every bite is creamy.
6. 6Arrange the fig slices in overlapping rows on top of the ricotta, pressing gently so they adhere.
7. 7Drizzle honey in thin ribbons over the figs, then scatter thyme leaves and toasted pine nuts across the surface.
8. 8Finish with flaky sea salt, a grind of black pepper, and the remaining lemon zest for brightness.
9. 9Serve immediately while the toast is still warm and the ricotta softens slightly under the honey and fruit.
10. 10Offer extra honey at the table for anyone who wants a sweeter coastal brunch finish.