Honeyed Fig Ricotta Toast

15 minutes · Serves 2-4

a golden late-summer toast, lovely for a slow morning or a small appetiser

Ingredients

• For the toast:
• 4 thick slices sourdough or rustic bread
• 1 tbsp olive oil
• For the ricotta:
• 200 g ricotta or lactose-free alternative
• 1 tsp lemon zest
• 1 tsp runny honey
• pinch sea salt
• black pepper, optional
• For the figs:
• 4 fresh figs, quartered
• 1-2 tbsp runny honey
• 1 small thyme sprig, leaves picked
• 1 tsp lemon juice
• To finish:
• 1 tbsp flaked almonds or chopped pistachios
• extra honey
• small basil or thyme leaves
• pinch flaky sea salt

Method

1. Brush the sourdough lightly with olive oil and toast until golden and crisp at the edges.
2. Stir the ricotta with the lemon zest, honey and a small pinch of sea salt until soft and creamy.
3. Place the quartered figs in a small bowl and gently toss with honey, thyme leaves and lemon juice. Leave for 5 minutes.
4. Spread the ricotta generously over the warm toast.
5. Spoon the honeyed figs on top, letting a little juice syrup over the ricotta.
6. Finish with almonds or pistachios, fresh herbs, an extra drizzle of honey and a small pinch of flaky sea salt.

Essy note: Lovely for a slow summer morning with coffee, but just as beautiful as a small appetiser before dinner. Serve while the toast is still slightly warm.