Move on Over Avocado Toast – Give Fig & Ricotta Toast a Chance!
If you’ve been living on avocado toast, it might be time to shake things up with something just as easy—but a bit more fancy-feeling. Enter Caramelized Fig Toast with Lemon-Honey Ricotta: the sweet and lovely breakfast favorite that looks like it belongs on a café menu but takes less than 15 minutes to make at home.
We recently had so much fun making this recipe during a chef demo at the Atlanta Botanical Garden—and let me tell you, everyone was excited to try it! We used a hearty, fancy German rye bread for extra depth and texture, but sourdough or a good, seeded bread would work beautifully too.
Fresh figs bring natural sweetness, fiber, and antioxidants, while creamy ricotta adds a boost of protein and calcium. A drizzle of honey, lemon zest, and a sprinkle of flaky sea salt turn each bite into a flavor explosion—no need for a complicated grocery list or chef-level skills: just toast, saute, mix, and top.
Think of this as your “treat yourself” toast—perfect for breakfast, a light lunch, or even dessert. It’s a healthier swap when you’re craving something sweet but still want nourishing, whole ingredients. Plus, figs are in season for such a short window, you’ll feel like you’re eating nature’s candy at its peak!
Ready to upgrade your toast game? One bite of caramelized fig and ricotta goodness, and you might just forget about avocado for a short while, or at least until the avocados ripen.
Caramelized Fig Toast with Lemon-Honey Ricotta
Ingredients
- 12 fresh figs quartered
- 2 Tbsp coconut sugar or light brown sugar
- 1 Tbsp aged balsamic vinegar
- 1 cup whole-milk ricotta cheese
- 1 tsp pure vanilla extract
- 1 Tbsp local honey plus extra for drizzling
- Zest of 1 lemon or ½ orange zest
- 4 slices of artisan bread toasted (e.g., sourdough or multigrain)
- ¼ tsp flaky sea salt
- Optional garnish: crushed pistachios fresh thyme leaves, or microgreens
Instructions
- In a small bowl, toss the quartered figs with coconut sugar to evenly coat.
- Heat a nonstick skillet over medium-high heat. Place figs cut side down in a single layer.
- Cook 3–4 minutes without stirring until the sugar starts to caramelize and figs become golden. Gently flip the figs and cook another 2–3 minutes until tender. Remove from heat, drizzle with balsamic vinegar, and toss gently to coat. Set aside.
- In a small bowl, stir together ricotta, vanilla extract, honey, and lemon zest until smooth and creamy. Taste and adjust sweetness if needed.
- Toast the bread until crisp and golden. Spread a generous layer of ricotta mixture on each slice. Arrange warm caramelized figs on top. Drizzle with extra honey, sprinkle with flaky sea salt, and finish with optional garnishes like pistachios or thyme.
