Trader Joe’s was sampling the most beautiful figs the other day, I just had to buy a package. I figured I’d buy them and figure out what to do with them once I got home.
My friend, Azita, was the first person to introduce me to fresh figs. When she first asked me to try one, I didn’t think I’d like it. Well, I was certainly wrong! Azita also introduced me to pomegranates and dates. She’s introduced me to all the things I didn’t think I’d ever want to try. Thank you, Azi! I love them all.
I decided I would make ricotta fig toast. This could be a simple afternoon snack, or a lovely lunch served with a simple arugula salad. I’m even thinking about making these in crostini size as an appetizer for my Dinner Club next month, or for Thursday night book club, which I will also be hosting in September.
This was so easy to throw together. I toasted a slice of sourdough bread and spread it with a couple tablespoons of part-skim ricotta cheese. I then drizzled a small amount of honey over the ricotta before placing my figs and pistachios on top. To finish my toast, I sprinkled a pinch of sea salt over everything.
Ingredients (for 1 toast)
1 slice sourdough bread, toasted
2 tablespoons part-skim ricotta cheese
2-3 figs, cut in quarters
5 pistachios, shelled
1 teaspoon honey
pinch of sea salt
- Toast bread.
- Spread toast with ricotta.
- Drizzle honey over cheese.
- Place figs and pistachios on top.
- Season with sea salt.
Until next time, Kris