Creamy and smooth whipped ricotta on toasted bread which is topped with ripe figs and toasted hazelnuts. Perfect summer breakfast or brunch idea for when you’re craving something sweet.
Summer is here on this side of the World! Which means figs are coming back! Figs are so versatile as they can be enjoyed in sweet and savoury dishes. However, since I was young one of my favourite ways to eat them is to just grab one and eat it, plain and simple. I used to eat so much of them when I was still living back home in Malta. I remember that my father used to get some from his friends’ field and I used to love just finding them on the kitchen table and eating them. I can still remember my mother telling me not to over eat them as they can make my stomach “funny” but I never actually listened. These sweet syrupy honey like tasting figs and that seed crunch you get when eating, are my weakness. Unfortunately, since living in Luxembourg my intake of fresh figs has been limited as they are quite expensive here and only indulge on them once in a while. Luckily, dried figs and fig jam exists!
This recipe today is a simple one. Perfect summer breakfast for when you want a taste of freshness and maybe something different than usual. Lately, I’ve been having a thing for ricotta and have been incorporating it in different meals from savoury to sweet. This whipped ricotta figs toast is a great sweet breakfast and it tastes as if you’re eating a delicious pastry rather than some toast with ricotta!
What is whipped ricotta?
Whipped ricotta is simply ricotta which has been whipped to a creamy and smooth consistency. All you have to do is place the ricotta in a blender and pulse it until you get this creamy texture. You can also use your trusty hands and whip it up, however, this might take a bit longer. For today’s recipe I have flavoured the ricotta with some lemon zest and vanilla seeds. I have also included a tablespoon of cream so that I make the ricotta a bit more richer, although this last step is optional!
After I whipped up the ricotta, I got all my other toppings ready. Toasted the sourdough bread, toasted some hazelnuts and cut the figs in quarters. After assembling the toast I finished it off with a drizzle of honey and some popped amaranth.
This recipe is ideal for a hot summer’s day breakfast or brunch. However, it can also make a lovely dessert or a sweet snack to get you going through your day.
Whipped ricotta and fig toast
- 4 pieces sourdough/crusty bread
- 2 large figs
- 140 g ricotta
- 1 tbsp cream
- 1 vanilla pod seeds
- 1/2 a lemon zest
- Pinch of salt
- 20 g hazelnuts toasted
- Amaranth popped
- To make the whipped ricotta: Place the ricotta, cream, vanilla, lemon zest and a pinch of salt in a blender. Blend all the ingredients until you get a creamy texture. Place the mixture in a piping bag and set aside, preferably in the fridge.
- Toast the hazelnuts until they are slightly brown. Do not skip this part! Toasting the nuts makes their taste 100 times better.
- Cut the figs into quarters or into circular slices and set aside.
- Toast the bread until your desired degree of doneness.
- Pipe the whipped ricotta on the toast, place the figs and hazelnuts on top. Finish it off with some honey and a sprinkling of popped amaranth or any other topping you’d like!
If you have any questions, feedback or comments on this recipe, please leave a comment below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
Don’t forget to subscribe to the mailing list down below so to received the recipe updates straight to your mailbox!