Description
A delightful treat that combines sweet and savory flavors with roasted figs and crunchy walnuts on toasted sourdough bread.
Ingredients
Scale
- 2 slices of sourdough bread
- 4–6 fresh figs, halved
- 1/4 cup walnuts, roughly chopped
- 2 tablespoons honey (plus extra for drizzling)
- 1/2 cup ricotta cheese
- 1/2 teaspoon ground cinnamon
- A pinch of sea salt
Instructions
- Preheat your oven to 375°F (190°C).
- Toss the halved figs with 1 tablespoon of honey and a pinch of cinnamon.
- Place the figs cut side up on a baking sheet and roast for 10-15 minutes.
- Spread the chopped walnuts on a separate baking sheet and toast for 5-7 minutes.
- In the last few minutes, place the slices of sourdough bread in the oven to toast for about 5 minutes.
- Spread a layer of ricotta cheese on each slice of toasted bread.
- Top with the roasted figs and any juices, sprinkle with walnuts, drizzle with honey, and add a dusting of cinnamon and sea salt.
Notes
- For a vegan option, replace ricotta cheese with plant-based cheese.
- If allergic to nuts, substitute with sunflower or pumpkin seeds.
- Use agave syrup instead of honey for a different sweetener.
- Store leftover figs and walnuts in an airtight container in the fridge.
- Assemble the toast just before serving for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Honey Roasted Fig, Walnut Toast, Brunch, Appetizer, Sourdough