Bread and cheese…is there anything better? It’s the life of the party. And this Whipped Ricotta Toast with Roasted Figs will definitely seal your “most popular guest” status when you show up with it. And you’ll have plenty of pre-party primp time because this easy appetizer takes less time to make than you’d spend running to the store and picking up a pre-assembled charcuterie board! 15 minutes!
It’s in the realm of my all-time most popular, go-to Pepper Jack Cheese Dip. A fan fav, for sure!
Why You’ll Love This Recipe
I. Love. Figs. They’re flavor-ambidextrous —sweet like these Oatmeal Fig Bars— or savory when roasted for this whipped ricotta toast.
Here’s why you’ll love this appetizer:
- Entertaining. In addition to being pretty to look at, this fig ricotta toast is one good party guest. They’ve got a flavor that leaves them wanting more and aren’t a messy bite.
- Flavor. Approach the whipped ricotta as your base and add flavors to your taste. We are using a little acid and herby thyme. So good!
- Time-saver. Dare I say it again? FIFTEEN MINUTE APPETIZER. Yes, that deserves all caps.
- Versatile.
- Roast the figs or don’t roast the figs.
- Serve it with a poached egg on top for a yummy brunch recipe.
Ingredients You’ll Need
Not only is this a quick appetizer it’s also one that doesn’t have a ton of ingredients.
- whole milk ricotta cheese
- white balsamic vinegar
- a little milk or cream if desired
- honey
- fresh thyme
- salt
- Italian bread for the toast
That’s it! A few ingredient notes below…
What’s the difference between part-skim ricotta and whole milk ricotta?
Two words: fat content, creaminess and flavor. For this recipe, I specify whole milk because it’s less grainy and produces a creamier spread for the toast. But if all you have is part-skim, go for it! You might want to add a little milk or cream to make the spread creamier!
How to Make Whipped Ricotta Toast
- In a small to medium bowl, add the ricotta along with the honey and vinegar.
- With a stand or hand mixer, whip the cheese until creamy about 2 minutes. Season with salt and taste.
- Meanwhile, drizzle some bread with a little olive oil and toast in the oven.
- On a baking sheet, halve or quarter fresh figs (remove the top hard stem if present) and drizzle with olive and a sprinkling of kosher salt. Roast for 10 minutes.
- Spread bread with whipped ricotta cheese.
- Top with roasted figs and chopped fresh thyme. Drizzle with a bit of honey, if desired.
TIMING TIP
Roast/toast the figs and bread at the same time while you whip the ricotta.
-Josie + Nina
Bread Toasting Tips
- To make toast that is crispy on the edges and soft in the middle with a good bite, slice bread into 1/2-3/4″ slices and cut in half vertically.
- Drizzle one side with olive oil and place face down on a baking sheet.
- Repeat the drizzle on the other side.
- Place in a 400˚ oven and toast for approximately 5 minutes per side, flipping between.
Variations
A few different ideas for how to serve or make this ricotta toast:
- Brunch: As mentioned above, top with a 4 minute perfect poached egg for kicked up brunch recipe and a protein boost.
- Spicy. Add some crushed red pepper flakes to the roasted figs for a little heat.
- Flavor packed. Drizzle some balsamic syrup on top for an extra savory touch.
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Serving & Storage
- Make the whipped ricotta and store in the fridge in a sealed container for up to 5 days.
Make ahead
- Roast the figs and toast the bread the morning of the day you plan to serve. Allow to cool and lightly cover the bread with plastic wrap until ready to use.
- Whip the ricotta and store in a container in the fridge.
- Assemble right before serving.
Before you go….
Made this recipe?
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Whipped Ricotta Toast with Roasted Figs
Ingredients
- 1 loaf Italian or French bread, 12 slices; sliced per directions below
- olive oil, for drizzling over bread and figs
- 1 package fresh figs, approximately 12 figs
- 15 oz ricotta cheese, whole milk but you can use part-skim
- 2 Tablespoons half and half or whole milk, maybe
- 1 Tablespoon honey
- splash of sherry vinegar
- ½ teaspoon kosher salt
- 1 teaspoon chopped fresh thyme leaves
Instructions
- Preheat oven to 400°.
- Cut bread into ½-¾" slices. Cut each slice in half vertically.
- Place cut bread slices on a baking sheet and drizzle with olive oil. Turn over and do the same on the other side. Place into preheated oven and bake for 5 minutes per side, flipping between.
- Slice figs in half (or quarters if large) from root to stem. Trim hard stem, if applicable. Place on a baking sheet drizzled with a little olive oil. Place figs face down on baking sheet and roast for about 10 minutes until caramelized. Remove from oven and allow to cool.
- To a stand mixer bowl fitted with a paddle attachment, add the the ricotta cheese. Whip until creamy about 2 minutes. Add a splash or two of milk or half-and-half if needed.
- Add honey, vinegar, and salt and blend until all are incorporated. Taste for seasoning. Add more of each to your personal taste.
- To assemble, spread some whipped ricotta on a piece of toasted French bread. Top with 2-3 fig pieces (depending on the size of your figs and bread) and sprinkle over some fresh thyme.
Notes
- Roast the figs and toast the bread the morning of the day you plan to serve. Allow to cool and lightly cover the bread with plastic wrap until ready to use.
- Make the whipped ricotta and store in the fridge in a sealed container for up to 5 days.
- Assemble the appetizer right before serving.
