Ricotta and Fig Breakfast Toast

Name: Ricotta and Fig Breakfast Toast
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 slices whole-grain or sourdough bread, thickly sliced, toasted; 1/2 cup whole-milk ricotta cheese; 4 fresh figs (or 2 dried figs per serving, thinly sliced), halved or sliced; 2 tsp honey; 2 tbsp walnuts, roughly chopped; 1/2 tsp pure vanilla extract; 1/2 tsp lemon zest, finely grated; pinch flaky sea salt

Thick slices of whole-grain toast spread with creamy whole-milk ricotta and topped with fresh or dried figs, a drizzle of honey, and a sprinkle of walnuts - a Mediterranean breakfast that comes together in minutes.

10 minEasyServes 2290 cal/serving

ItalianBreakfastNo-CookMediterraneanVegetarianEgg-FreeSoy-FreePork-FreeNightshade-Free

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Ingredients

2 slices whole-grain or sourdough bread, thickly sliced, toasted
1/2 cup whole-milk ricotta cheese
4 fresh figs (or 2 dried figs per serving, thinly sliced), halved or sliced
2 tsp honey
2 tbsp walnuts, roughly chopped
1/2 tsp pure vanilla extract
1/2 tsp lemon zest, finely grated
pinch flaky sea salt

Instructions

1

Toast the 2 slices whole-grain or sourdough bread, thickly sliced to your preferred level of crispness.
2

In a small bowl, stir together 1/2 cup whole-milk ricotta cheese, 1/2 tsp pure vanilla extract, and 1/2 tsp finely grated lemon zest until smooth.
3

Spread the ricotta mixture generously over each slice of toast.
4

Arrange the 4 halved or sliced fresh figs (or 2 dried figs per serving, thinly sliced) on top of the ricotta. Scatter 2 tbsp roughly chopped walnuts over the toasts.
5

Drizzle with 2 tsp honey and finish with a pinch of flaky sea salt. Serve immediately.

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Questions

What can I use instead of ricotta in Ricotta and Fig Breakfast Toast?

The entry for Ricotta and Fig Breakfast Toast calls for 1/2 cup whole-milk ricotta cheese. In its place: Small-curd cottage cheese, drained and blended briefly, works in baked dishes. For dairy-free, blend firm tofu with lemon juice and salt.

Can I make Ricotta and Fig Breakfast Toast dairy-free?

Yes. The dairy in Ricotta and Fig Breakfast Toast is 1/2 cup whole-milk ricotta cheese. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Ricotta and Fig Breakfast Toast gluten-free?

Yes. The gluten in Ricotta and Fig Breakfast Toast is 2 slices whole-grain or sourdough bread, thickly sliced, toasted. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Does Ricotta and Fig Breakfast Toast contain tree nuts?

Yes: 2 tbsp walnuts, roughly chopped. The full allergen list for this entry is gluten, dairy and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Ricotta and Fig Breakfast Toast keep?

Refrigerate what is left of Ricotta and Fig Breakfast Toast within two hours and eat it within three days. It is served cold; there is nothing to reheat.

Serve it with

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