The Ingredients Are Below
Toast: This toast is fantastic on a crusty Italian loaf or tangy sourdough. I love when the outside of the toast is browned and crispy, and the inner part is still soft. Also, tiny bread holes are perfect for the ricotta and honey to seep into.
Ricotta: This smooth and thick cheese is perfect for spreading. I used whole milk ricotta in this recipe, but you can substitute for a lesser percentage. Just concentrate on buying the best possible quality, as the cheese is the star of the recipe.
Mint: The mint adds a lovely herbaceous quality to the ricotta and a delicacy to the toast. It has just the right amount of freshness to cut through the thickness of the ricotta and the honey’s tackiness.
Figs: There are six different types of figs: Black Mission, Brown Turkey, Sierra, Calimyrna, King, and Kadota. Black missions are probably the most popular as they are extra sweet and gummy. But I love the green color of Kadota figs as well, as they have a smother and softer sweetness. Any variety of fig will work for this recipe; just make sure the fruit is ripe and juicy.
Honey: I love trying different organic local kinds of honey and comparing their subtleties. Any honey is fantastic on this toast, but I think fragrant honey is best.
Fig and Ricotta Toast
- 2 slices Crusty Italian loaf bread, toasted
- ½ cup Whole milk Ricotta cheese
- ¼ cup Fresh mint, chiffonade (thinly sliced)
- 6 Ripe figs, sliced into thin rounds
- 4 tbsp Honey
- Spread 1/4 cup of ricotta on each toast slice.
- Sprinkle the thinly sliced mint over each piece of ricotta toast.
- Lay an even layer of fig slices on top of the cheese and mint.
- Drizzle each toast slice with 2 tablespoon of honey.