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Fig & Almond Ricotta Toast, Two Ways (+ Weekend Links)

I served these toasts to my boyfriend this weekend and the first thing he said after “this is so good” was “what is this cheese?“. It was a little victory to tell him that it wasn’t actually cheese, but a ricotta-like spread made of almonds (macadamia nuts and cashews make amazing ricotta too!).

This spread is super simple to make, requires only two ingredients (almonds + salt!) and is such a great alternative to traditional ricotta. You could add a little honey if you’d like – I kept it super simple and drizzled honey on top of the toast instead.

I couldn’t decide between the rosemary/toasted almonds and the tahini/sesame toppings, so I decided to share both recipes here today. You really can’t go wrong with either of those. Fresh figs are divine right now, so go get your hands on some while they’re at their best.


Links + Reads

Blown away by this amazingly talented 18 year-old singer/songwriter.

This new pink cookware line from Le Creuset.

Bon Appétit’s 43 ways to enjoy cauliflower (particularly #2, #8 and #19).

Literally cannot wait to make these black bean brownies with peanut butter cup frosting.

Super intrigued by this breakfast tempeh sandwich.

Jim Carrey, you are such an inspiration.

Two of my favourite podcasts these days: Magic Lessons and Man Talks (super interesting for women too).

How to train yourself to stay focused.

Loving this line of natural, unscented, biodegradable, eco-friendly products for the home. I met with the founder last week and was so inspired by her values, philosophy and dedication to creating a better world.

 


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Fig & Almond Ricotta Toast, Two Ways

Servings 1 toast (+ enough ricotta for 8-10 portions)

Ingredients

For the almond ricotta:

  • 1 cup raw unsalted almonds
  • A small pinch sea salt
  • Water as needed

For the tahini/sesame toast:

  • toasted bread of your choice (gluten-free if necessary)
  • fresh figs (black or green) sliced
  • A drizzle raw unpasteurized honey
  • A drizzle tahini
  • black and/or white sesame seeds

For the rosemary/almond toast:

  • toasted bread of your choice (gluten-free if necessary)
  • fresh figs (black or green) sliced
  • A drizzle raw unpasteurized honey
  • fresh rosemary chopped
  • sliced almonds toasted

Instructions

For the almond ricotta:

  1. Soak the almonds in water for 5-6 hours (or overnight). If you are in a rush, you can speed this process up by soaking almonds in boiling water for about 10-15 minutes. The skins should then peel easily off of the almonds. Use your fingers to gently squeeze the almonds and loosen the skins. Discard the skins, and rinse the almonds under running water.
  2. Place the peeled almonds in a high-speed blender or food processor with a small pinch of sea salt. Add about 1/4 cup of water. Blend at low speed for a few seconds. Add more water as needed (I used a little over 1/2 cup) and blend until you get a ricotta-like consistency.

For the tahini/sesame toast:

  1. Spread the toasted bread with a generous portion of the almond ricotta. Top with a few slices of figs. Drizzle with a bit of honey and tahini and sprinkle with sesame seeds.

For the rosemary/almond toast:

  1. Spread the toasted bread with a generous portion of the almond ricotta. Top with a few slices of figs. Drizzle with a bit of honey. Top with chopped rosemary and toasted sliced almonds.

Recipe Notes

You can keep leftover almond ricotta in the fridge for about a week.

Fig & Almond Ricotta Toast, Two Ways - by The Green Life

Leave a Comment

  • Mmm, how beautiful these look and so insanely good! I try to eat no bread but seeing these toasts makes me stop this evening first thing and look for a good bread. Thanks for the links too, Sophie, i so much love reading them!

    • Thank you Natalia! I try not to have too much bread either but this little snack is just so totally worth it! 🙂 I’m glad you enjoy reading these links too! Have a great rest of the week! xx