Fig Honey and Ricotta Toast

I don't even get to read the word "Toast" in this title before I already want to make this recipe. There's something about the combination of creamy ricotta cheese, fresh figs and sweet luxurious honey that makes me think of heaven.

Jump to Recipe (or scroll for photos and riveting information...)
Advertisement - Continue Below

It’s almost as though we should be lying in a big puffy white cloud with harps playing while we eat these foods. Put that heavenly combination of ingredients on a beautiful thick slice of fried bread and scatter a few of my favorite nuts (Hazelnuts!) on top and I might never want to come back to earth! I’m just saying…

Fig, Honey and Ricotta Toast on a blue wooden cutting board.

My best tip for you with this recipe is to get perfectly ripe figs (or wait until they are perfectly ripe and sweet) and to go for the full fat ricotta cheese – you are in heaven, after all, and I’m pretty sure there are no low-fat options there. Of course, I don’t want you to compromise on the bread you serve it all on either, so I guess I’m giving you a few tips here, but it all boils down to use the best possible ingredients that you can. The parts make up the whole here and if the parts are great, the whole isn’t going to be what you want it to be either. 

For other interesting toast recipes, click here or here or here.

Fig, Honey and Ricotta Toast

  • Prep Time: 20 m
  • Cook Time: 15 m
  • Total Time: 35 m
  • Servings:


  • 6 to 8 fresh figs
  • 1 tablespoon butter melted
  • 6 slices thick-sliced multigrain artisan bread
  • olive oil
  • sea salt
  • cups ricotta cheese
  • freshly ground black pepper
  • honey
  • cup chopped toasted hazelnuts
  • fresh thyme leaves


  1. Pre-heat the oven to 375°F.
  2. Remove the stems from the figs and cut the figs into quarters. Place the figs on one side of a 10-inch by 15-inch sheet pan. Drizzle the melted butter on top and toss to evenly coat the figs with the butter.
  3. Place the slices of bread on the other half of the baking sheet and generously brush with olive oil. Sprinkle some sea salt over everything and bake for 15 minutes, until the figs are soft but not mushy and the bread is toasted (remember to flip the toast over halfway through the cooking time).
  4. While the figs are roasting, combine the ricotta cheese and 1 teaspoon of olive oil. Season lightly with sea salt.
  5. Assemble the toasts by first spreading the ricotta cheese evenly over each slice of toasted bread. Top with the roasted figs and drizzle with honey. Sprinkle the toasted hazelnuts and fresh thyme leaves on top and serve.
Advertisement - Continue Below
Advertisement - Continue Below

Comments (3)Post a Reply

  1. This looks like an awesome recipe. I’m not very fond of figs, what would you recommend in their place?
    I always find a recipe of yours to add to my “keeper” file.

    1. Hi Marge. You could top these crostini off with just about anything you like. Some good suggestions would be caramelized onions, sautéed mushrooms, a little jam with golden raisins, olives, sun dried tomatoes, dried apricots, cranberry relish, roasted tomatoes or tomato jam. Check out my recipe for Ricotta Olive Crostini for a homemade tapenade topping: .

Leave a Reply

Your email address will not be published. Required fields are marked *