Pretty enough for your feed, easy enough for Sunday brunch. Whipped ricotta, figs, and pistachios come together to create a creamy, crunchy toast, making it a healthy, balanced meal. A glossy drizzle of extra virgin olive oil brings it all together. Pair it with your best matcha, and get ready to dive in.
How to make whipped ricotta toast with figs and pistachios
Makes 4 servings
Nutrition Facts: 471 calories, 26 g fat, 50 g carbohydrates (20 g sugar, 5 g fibre), and 12 g protein.
Pair with this strawberry glow smoothie à la Hailey Bieber
Ingredients
- 1 cup ricotta cheese
- 1 tbsp honey
- Zest of ½ lemon
- 1 tbsp lemon juice
- 4 tbsp extra-virgin olive oil, divided (Try Maison Orphée.)
- 1 tsp sea salt
- ½ tsp chilli flakes
- 4 slices of sourdough bread
- 6 figs, quartered
- ⅓ cup roasted, salted pistachios, roughly chopped
- Fresh thyme, to taste
- Black pepper, to taste
The viral TikTok high-protein bagels you’ll want to make on repeat.
Instructions
- In a food processor, combine ricotta, honey, zest and lemon juice, as well as 2 tbsp olive oil, sea salt, and chilli flakes.
- Blend until smooth and airy; it should look like whipped cream cheese but lighter.
- Toast the sourdough until golden.
- Spread each slice generously with the whipped ricotta.
- Top with fig quarters and sprinkle with chopped pistachios.
- Finish with remaining olive oil, a sprinkle of thyme and freshly cracked black pepper as desired.
Recipe courtesy of Maison Orphée, edited by FLEETSTREET.