Honeyed Fig & Ricotta Toast
A five-minute breakfast that tastes like it took much longer.
Set at Fiora & Fig
good with the last of the summer figs, and honestly, good year-round too
Download this recipe as a printable card (PDF)Ingredients
- 4 thick slices of sourdough
- 200g fresh ricotta
- 4 ripe figs, quartered
- 2 tablespoons honey
- A small handful of torn mint or basil
- Flaky sea salt and cracked black pepper
Method
- Toast the sourdough until deeply golden at the edges.
- Spread each slice generously with ricotta while the toast is still warm.
- Arrange the fig quarters over the ricotta and drizzle with honey.
- Finish with torn mint, a pinch of flaky salt and a crack of black pepper.
Essy note: No fresh figs in season? Dried figs, warmed briefly in a splash of water, work beautifully too.
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Written by Esther
Esther is a photographer and storyteller, and the founder of Essy's Essentials - a seasonal home for stories, rituals, recipes and everyday luxuries.
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