Pistachio Fig and Honey Whipped Ricotta Toast Recipe

One of the best things about this pistachio fig and honey whipped ricotta toast recipe is how versatile the whipped ricotta is.

Whipped ricotta is just ricotta cheese that's been blended until super smooth and creamy. Without blending, ricotta's typically a stiff, grainy curd – which has its own merits in certain recipes. But here, we're turning it into a silky-smooth cream.

For this whipped ricotta toast, we're not adding any particularly strong flavours to the whipped ricotta itself. Instead, we're relying on the pistachio fig and honey to act as supporting characters.

I also like to crack a little black pepper over for a lemony, spicy zing – black pepper works super well individually with cheese, figs, honey and nuts, and it really elevates this otherwise simple snack.

Because we're leaving the ricotta plain, it can be used with any combination of soft fruits for this toast, not just figs. You could even make a more savoury toast with sliced tomatoes, a little balsamic vinegar, a pinch of salt and some fresh herbs sprinkled over instead.

I actually first made this whipped ricotta toast recipe when I was coming out of a stomach bug – I spent a week unable to eat solid food and barely able to keep down water, and all I could think about was buttered toast. But as I got better, my toast dreams got bigger. And eventually, the toast that I wanted was bougier than just plain buttered (although I did eat some too, because buttered toast is still delicious).

So if you're feeling a bit fancy for breakfast but also a bit lazy, make this pistachio fig and honey whipped ricotta toast.

You can also watch me make this on my YouTube channel, Tashcakes:

Ready? Let's go.

Ingredients:

4 small slices of sourdough
250g ricotta cheese
1 tbsp milk
Pinch of salt
Fresh figs, sliced (about 6 small figs)
Handful of chopped pistachios
Runny honey
A pinch of freshly cracked black pepper

Method:

1. Toast your slices of sourdough to your liking and leave to cool on a wire rack so they stay crisp.

2. Place the ricotta, olive oil and salt in a food processor and whizz until smooth and creamy (or blitz with a handheld blender).

3. Drizzle a little honey on the toast slices, and lay the fig slices in a single layer on top.

4. Generously pipe on your whipped ricotta.

5. Sprinkle over the chopped pistachios, and drizzle with honey.

6. Finish with a sprinkling of cracked black pepper and serve immediately.

Enjoy, and have fun.