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zoom of black slate with piece of toasted bread spread with ricotta cheese topped with figs and thyme.

Whipped Ricotta Toast with Roasted Figs

A 15 minute appetizer recipe that you'll want to bring out for your next holiday party or gathering, this whipped ricotta toast is luscious with caramelized roasted figs and thyme.
Course Appetizer, brunch
Cuisine Italian, Mediterranean
Diet Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 24 pieces


  • 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


  • 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.


Serving and storage. Make the whipped ricotta and store in the fridge in a sealed container for up to 5 days.
Make ahead 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.