Get the newsletter.

Ricotta Fig Toast With Honey + Prosciutto

A (fig) toast to this elegant, simple meal.

Ricotta toast makes an effortless, comforting snack. Now top that ricotta toast with figs, prosciutto, a honey drizzle, and some good salt and you have a seasonal meal that is both elegant and easy. Here’s your ultimate ricotta fig toast recipe

Ricotta Fig Toast With Prosciutto + Honey

Meet This Ricotta Fig Toast

A good slice of crusty bread, toasted and piled high with good ingredients–butter, jam, eggs, avocado, cheese, you name it–makes an incredible meal. But one of my all-time favorite toasts to bite into comes around twice a year, when figs are in season.

This sweet and savory ricotta and fig toast makes a satisfying (and no-cook!) breakfast, lunch, dinner, or snack, and takes almost no time to assemble. The fresh ricotta cheese is light and creamy, and the salty prosciutto di Parma complements the sweetness of the figs and honey.

toast with ricotta, prosciutto, and fresh seasonal figs on cutting board

To assemble your ricotta fig toast:

  1. Toast the bread and butter it. The butter is optional, but I think it tastes great.
  2. Spoon some fresh, good quality ricotta cheese on top. My favorite store brands are Polly-O and Trader Joe’s.
  3. Top with ribbons of prosciutto, sliced fig, honey, and a light sprinkle of Maldon salt, and pepper if desired.

Below are some general fig facts you may want to know.

bunch of seasonal figs

When Is Fig Season?

Figs have two seasons — late spring and early fall — so keep an eye out for these little jewels.

Figs first appear in late May or early June. This is the shorter, or “breba” fig season. The bigger fig season happens in fall.

How to Cut and Eat Fresh Figs

Fig skins are completely edible. No peeling necessary.

To eat figs, just pop the stems off, then slice each one from tip to toe into halves or quarters. Or, turn a fig on its side and slice them into disks. Fig skins are thin and delicate, so take care not to bruise them.

Ricotta Fig Toast With Prosciutto + Honey

When Are Figs Ripe?

Figs are ripe, and should be picked and enjoyed, when they are nice and soft, but not mushy. Figs will not ripen much once picked, so make sure the ones you buy are already soft, and have good color.

fig ricotta toast ingredients

How Do I Store Fresh Figs?

Store figs in a single layer on a plate, refrigerated, making sure they are not being squished or bruised. Enjoy them within a couple of days of purchase.

Are Figs Healthy?

Yes! Whether fresh or dried, figs are very good for you. Figs have a high fiber content, magnesium, potassium, and lots of calcium. Figs also act as a prebiotic, meaning they help the “good” gut bacteria in your microbiome.

Enjoy this nourishing, elegant toast while you can! Fig season won’t last much longer.

Ricotta Fig Toast With Prosciutto + Honey

Love a crusty, cheesy fig toast or tartine? You may also enjoy:

Ricotta Fig Toast With Prosciutto + Honey

Ricotta Fig Toast With Prosciutto + Honey

Take advantage of fig season with this simple, elegant, seasonal toast. A no-cook ricotta toast topped with the perfect combo of sweet figs, ricotta and salty prosciutto di Parma.
Prep Time5 minutes
Cook Time0 minutes
Course: Appetizer, lunch, Snack
Keywords:: fig, lunch, ricotta, snack, tartine
Servings: 4
Print

Ingredients 

  • 8 slices of fresh crusty bread, toasted
  • 1 tablespoon butter
  • 4 to 6 slices Prosciutto de Parma, torn into ribbons
  • 8 ripe figs, stems removed, and sliced or quartered
  • 3 tablespoons honey
  • 3/4 cup fresh ricotta cheese (maybe a little more if you're a cheese fan)
  • Fresh-cracked black pepper
  • Garnishing salt, such as Maldon (optional)

Instructions

  • Toast the bread and butter it while the toast is still hot.
  • Spread a thick, swirly tablespoon or more of ricotta onto each slice of toast. Layer ribbons of prosciutto and some sliced figs onto each ricotta-topped toast.
  • Drizzle with honey. Add fresh pepper and a bit of garnishing salt to taste. Serve immediately.

6 comments

  • 5 stars
    Greetings from Greece! Made the tartines today with figs straight from our fig tree in our summer house and it was delicious! Used feta instead of ricotta and it paired really well with everything. Thanks for a great idea!

    • Unpeeled

      Hello and so good to meet an Unpeeled reader in Greece! I am so glad you enjoyed, and what a wonderful thought to use feta. That salty/briny complement to the figs’ sweetness sounds so, so good. Thanks for writing!

  • 5 stars
    Made this for lunch yesterday because I was lucky to find figs at the supermarket. Yummy. Do you recommend a certain brand of ricotta? I feel like there’s a big difference between brands. Thank you and I love your blog!! It’s so pretty!

    • Unpeeled

      Thanks, Liz! Well, homemade is the best. (I’ll be posting a recipe for homemade ricotta soon, but in the meantime, Ina Garten has a really good one you can google.) But for regular brands, I like Polly-O.

  • I don’t have figs, but I have fig jam!!! This is going down later today. Thank you for the beautiful inspiration!

  • 5 stars
    🙂 Light and satisfying. Love the combination of flavors, especially with the honey. Thanks!

Add a note

Recipe Rating




Never miss a recipe.

Sign Up for the Weekly Newsletter
Green leaves

You have great taste!

Get the weekly newsletter of recipes and more.
Salmon and quinoa dish