- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 to 6 servings
Ingredients
8 to 10 fresh figs, halved
2 teaspoons extra-virgin olive oil
Kosher salt
1 cup salted roasted mixed nuts, plus chopped nuts for topping
1 tablespoon peanut oil
3/4 cup part-skim ricotta cheese
2 tablespoons honey, plus more for drizzling
1/2 teaspoon ground cinnamon
Toasted multigrain bread, for serving
Directions
- Preheat the oven to 400 degrees F. Toss the figs with the olive oil and a pinch of salt in a baking dish. Roast until soft, about 10 minutes.
- Meanwhile, puree the nuts and peanut oil in a food processor until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl. Add the ricotta, honey and cinnamon and pulse until combined, about 1 minute.
- Spread the ricotta mixture on the bread and top with the roasted figs. Drizzle with honey and top with chopped nuts.
