Ricotta-toast met honing, walnoten en verse vijgen

Ingredients

• 4 slicessturdy bread, such as sourdough or whole grain
• 250 gricotta
• 4fresh figs
• 40 gwalnuts, coarsely chopped
• 2 tbsprunny honey
• 1 tsplemon juice
• A pinchsalt

Instructions

1. 1

   Toast the bread

   Toast the bread slices in a toaster or in a grill pan over medium heat until golden brown and crisp.

2. 2

   Season the ricotta

   Loosen the ricotta with a fork, then stir in a pinch of salt and the lemon juice.

3. 3

   Spread the ricotta

   Spread a generous layer of ricotta over each slice of toast.

4. 4

   Slice the figs

   Cut the figs into quarters or thin slices and arrange them over the ricotta.

5. 5

   Add the walnuts

   Scatter the coarsely chopped walnuts over the figs.

6. 6

   Drizzle with honey

   Drizzle 1 tablespoon of honey over each toast and serve immediately.

What is ricotta toast?

Ricotta toast is a simple open-faced dish: crisp bread provides the base for soft cheese and sweet or savoury toppings. This version takes inspiration from Italian ingredients, combining ricotta with figs, walnuts and honey.

The contrast is what makes it work: warm, crunchy toast meets cool, creamy ricotta, juicy fruit and crisp nuts. A little lemon and salt keep the topping from tasting overly sweet.

Nutrition and macros by portion

The nutrition label shows one serving as written: 690 calories, 22g protein, 78g carbs, 34g fat.

Bread, figs and honey provide most of the carbohydrates, while ricotta contributes protein and much of the fat; walnuts add further fat and a little protein. For a more balanced plate, serve a toast with plain yoghurt or a side of fresh fruit.

Choosing the bread and ricotta

Bread: Choose sturdy slices that can support the toppings without going limp. Sourdough and whole-grain bread both bring enough structure and flavour.

Ricotta: Stir it with a fork before spreading so it is easy to layer evenly. The lemon juice and pinch of salt add brightness and bring out its mild flavour.

Getting crisp toast

Toasting: Aim for a golden surface and a crisp centre, rather than just warming the bread. A toaster is convenient, while a grill pan gives you more control over the browning.

Timing: Add the toppings just before serving. If the toast sits too long, the ricotta and figs can soften the crisp base.

Preparing the figs

Cut: Quarter the figs for generous pieces, or slice them thinly for a more even layer. Use whichever cut makes the fruit easy to arrange and eat.

Ripeness: Choose figs that feel tender but still hold their shape when cut. Very soft fruit can be harder to arrange neatly on the ricotta.

Balancing the toppings

Walnuts: Coarsely chopped pieces give the toast a crunchy contrast to the soft cheese and fruit. Scatter them over the top so each portion gets some.

Honey: Drizzle 1 tablespoon over each toast, as directed, and serve straight away. The fruit and honey provide sweetness, while lemon and salt add balance.

What to serve with it

For breakfast, serve the toast with plain yoghurt or a handful of fresh fruit if you want something alongside it. For a light lunch, pair it with a simple green salad.

The toast is best assembled just before eating, so the bread stays crisp and the figs retain their fresh texture.

Recipe notes & tips

• Toast the bread until it is crisp enough to hold the toppings.
• Loosen the ricotta with a fork before spreading it.
• Add the lemon juice a little at a time if you prefer a milder tang.
• Slice the figs shortly before serving to keep them fresh.
• Chop the walnuts coarsely so their crunch stands out.
• Assemble the toasts just before serving to help keep the bread crisp.

Variations

• Citrus zest: Add a little finely grated lemon zest to the ricotta for a more pronounced citrus note.
• Toasted walnuts: Briefly toast the walnuts in a dry pan, then cool them before scattering them over the figs.
• Herb finish: Add a few fresh thyme leaves for an aromatic contrast.
• Different fruit: Use ripe pear slices instead of figs when fresh figs are unavailable.
• Peppery finish: Add a small grind of black pepper to balance the honey's sweetness.

Common mistakes to avoid

• Soft toast: Toast the bread until golden and crisp so it can support the toppings.
• Watery topping: Avoid using overripe figs that collapse when sliced.
• Lumpy ricotta: Stir the ricotta with a fork before spreading for a smoother layer.
• Too much lemon: Add the measured lemon juice to the ricotta rather than pouring in an extra splash.
• Soggy bread: Wait to add the ricotta and figs until just before serving.
• Uneven honey: Drizzle 1 tablespoon over each toast so the topping is evenly sweetened.

How to store

These toasts are best eaten immediately and do not store well once assembled, as the bread softens. Keep leftover ricotta, figs and chopped walnuts covered separately in the fridge and assemble fresh; follow the ricotta packaging for its storage time.

Frequently asked questions