Whipped Ricotta Toast with Honey and Figs

Why You’ll Love This Recipe

• Fast and elevated: café-style toast in under 20 minutes.
• Sweet meets savory: creamy ricotta, floral honey, bright lemon, crunchy pistachios, and a whisper of sea salt.
• Flexible: use ripe figs when in season or your favorite berries year-round.
• Perfect any time: breakfast, snack, light lunch, or dessert.

Grocery List

• Produce: 1 lemon, 6 ripe figs (or 1 cup mixed berries: strawberries, blueberries, blackberries), optional fresh mint
• Dairy: Whole-milk ricotta, milk or heavy cream
• Pantry: Sourdough or country bread, extra-virgin olive oil, honey, shelled pistachios, flaky sea salt

Full Ingredients

Whipped Ricotta

• 1 cup (240 g) whole-milk ricotta, drained if watery
• 2 tbsp milk or heavy cream
• 1 tsp finely grated lemon zest
• 1/8 tsp fine sea salt

Toast and Toppings

• 4 slices crusty sourdough or country bread (1/2-inch thick)
• 1–2 tbsp extra-virgin olive oil, for brushing
• 6 ripe figs, quartered, or 1 cup mixed berries (strawberries sliced, plus blueberries or blackberries)
• 3 tbsp honey, plus more for serving
• 1/3 cup (about 40 g) shelled pistachios, lightly toasted and roughly crushed
• Flaky sea salt, to finish (about 1/4 tsp total)
• Extra lemon zest, for garnish (about 1/2 tsp)
• Optional: a few small mint leaves

Step-by-Step Instructions

Step 1: Preheat and prep

Heat the oven to 400°F. Zest the lemon (you will use 1 tsp in the ricotta and a little extra to garnish). If using figs, quarter them lengthwise. If using berries, slice larger berries so they sit neatly on the toast. Lightly crush the pistachios by placing them in a zip-top bag and tapping with a rolling pin or the bottom of a pan.

Step 2: Toast the bread

Arrange the bread slices on a sheet pan. Brush both sides with olive oil. Bake for 6–8 minutes, flipping once halfway through, until the edges are golden and the centers are just crisp. (Alternatively, toast in a toaster until golden.) Keep warm.

Step 3: Whip the ricotta

In a medium bowl or food processor, combine the ricotta, milk or cream, 1 tsp lemon zest, and 1/8 tsp fine sea salt. Whip until smooth, light, and a little fluffy, 45–60 seconds. Taste and adjust salt or zest if you like it brighter.

Step 4: Spread the ricotta

While the toast is still warm, spread about 1/4 cup whipped ricotta over each slice, going to the edges for maximum coverage and creamy bites.

Step 5: Add honey, fruit, and pistachios

Drizzle each toast with roughly 2–3 teaspoons of honey. Arrange 3–4 fig wedges or a generous spoonful of berries over the ricotta. Sprinkle each toast with crushed pistachios so you get a bit of crunch in every bite.

Step 6: Finish and serve

Garnish with a little extra lemon zest and a tiny pinch of flaky sea salt to make the flavors pop. Add a few mint leaves if you like. Serve at once while the toast is crisp and the ricotta is cool.

Pro Tips

• If your ricotta is watery, drain it in a fine mesh strainer for 10 minutes for a fluffier whip.
• Warm honey flows better: microwave it for 10–15 seconds or set the jar in warm water before drizzling.
• Lightly toast pistachios for deeper flavor: 350°F for 5–7 minutes, then cool before crushing.
• Use thick-cut, sturdy bread so it stays crisp under the creamy topping.
• Season thoughtfully: a tiny pinch of flaky sea salt amplifies sweetness and brightens the lemon.

Variations

• Balsamic-Fig: Whisk 1 tsp aged balsamic into the honey and drizzle over fig-topped toasts.
• Lemon-Blueberry: Use all berries and add 1 tsp fresh lemon juice to the whipped ricotta for extra tang.
• Chili-Honey Crunch: Stir a pinch of red pepper flakes into the honey for a gentle heat against the creamy ricotta.

Storage & Make-Ahead

Whipped ricotta can be made up to 3 days ahead; store in an airtight container in the refrigerator and re-whip briefly before using. Toast the bread just before serving for best texture. Fruit can be sliced a few hours ahead and refrigerated, but assemble the toasts right before eating so the bread stays crisp. Assembled toasts are best within 10–15 minutes.

Nutrition (per serving)

Approximate per toast: 420 calories; 21 g fat; 50 g carbohydrates; 13 g protein; 4 g fiber; 430 mg sodium; 22 g total sugars. Values will vary slightly depending on fruit choice and bread.