Figgy Toast with Whipped Ricotta & Basil

Photo by Instagram    @ladylunching

Important announcement: I’ve found appetizer nirvana.

Life is complete. 

All silliness aside, this toast is a great way to savor the flavors of summer. Fresh basil, figs, honey, ricotta.... need I say more? This appetizer takes no time at all. Once the bread is toasted, it takes minutes to throw together. Make this fig toast right before guests arrive and you’re sure to impress.

Takes 20 minutes (15 min. to toast bread, 5 min. to assemble)

Makes 12 toasts

  • 12 toasts (use high quality bread, thinly sliced / pictured: Super Seed Whole Wheat loaf from Barrio Bread)

  • 3/4 cup whole milk ricotta, whipped

  • 6 figs, cut in half lengthwise

  • Drizzle of good quality organic honey (we recommend Bee Seasonal)

  • Pinches of Desert Provisions Sonoran Sea Salt

  • 3-4 leaves of fresh basil, sliced thinly into ribbons

Toast bread until firm and crispy in oven or conventional oven on both sides. (I put my bread in the oven - pre-heated to 300 degrees - on a sheet pan, 7 minutes on each side. Adjust as needed based on thickness of bread, elevation, and oven.) While bread is toasting, place ricotta in food processor and whip until airy (about 45 seconds).

Once bread is fully cooled, generously spread whipped ricotta onto toasts. Top each toast with one half fig. Arrange toasts on a pretty platter. Drizzle honey over toasts and sprinkle Desert Provisions Sonoran Sea Salt atop all toasts (making sure each one gets a little pinch). Thinly slice basil leaves into ribbons (this technique is called chiffonade) and garnish liberally on top. Serve immediately.

Cook's notes: Do not, repeat, DO NOT under any circumstance leave the fresh basil off this dish. Even though it’s a garnish, it adds a depth of flavor that really brings this whole appetizer together! 

What’s chiffonade? Glad you asked. It’s a simple knife technique commonly used to slice basil or other fresh herbs into thin ribbons. Fancy word, easy to do. Simply stack basil leaves, roll into a cigar shape, gently slice with a sharp knife. (Sometimes I cheat and use kitchen shears. Shh...don’t tell anyone.)



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