August 19, 2016
Breakfast, Snacks, Dairy,
Fruit, Figs, Australian, Italian, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Small Batch Cooking, Brunch, Easter, Toaster Oven, Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy more
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"This is such a yummy way to enjoy breakfast or brunch.
It is a must that you use fresh ricotta from the deli.
I use pomegranate instead of nuts sometimes and it works really well."
Beat ricotta and icing sugar in a bowl until smooth and creamy.
Toast the bread and then thickly spread the toast with ricotta.
Place on serving plates.
Arrange the sliced figs on the ricotta toasts, sprinkle with nuts, drizzle with honey and serve.
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I knew I was going to like this recipe once I read the ingredients, and I was right. I did make a few minor changes. I used herb crostini from the grocery instead of fruit slices or raisin bread and I used dried figs. But otherwise I followed the recipe. Yum. This made a great appetizer before dinner.