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Ricotta Toast with Figs and Walnuts
with roasted Brussels sprouts

Active: 40 Total: 40

This is our latest version of "fancy toast". With colorful sweet and savory toppings, this is a meal you'll probably want to eat with a knife and fork.
Smarts: Be sure to use a hearty bakery-style bread so that this meal will feel substantial and filling. 



Ricotta Toast with Figs and Walnuts:
  • Figs - 8 , sliced (sub red grapes)
  • Bread, thick-cut - 8 slices (preferably a good-quality loaf of whole grain or sourdough)
  • Oil, olive - 1 Tbsp
  • Walnuts - 1/2 cup
  • Cheese, ricotta - 1 cup
  • Honey (opt) - for topping
  • Black pepper (opt) - for serving
Roasted Balsamic Brussels Sprouts:
  • Brussels sprouts - 1 lb , halved
  • Garlic - 2 cloves , chopped
  • Vinegar, balsamic - 2 tsp
  • Oil, olive - 1 Tbsp
  • Lemon juice - 2 tsp


  1. Brussels sprouts / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. Figs - Thinly slice.

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  1. Heat oven to 400F / 204C. Place one oven rack in the upper third and another oven rack in the lower third of the oven.

  2. Toss Brussels sprouts with garlic, vinegar, olive oil (portion for Brussels sprouts), and some salt and pepper. Spread out on one sheet pan. Roast on the lower rack of the oven for 18 to 22 minutes, shaking the pan halfway through cooking.

  3. Meanwhile, spread bread out in a single layer on a second sheet pan. Brush bread with olive oil (portion for toasts). Scatter walnuts around bread. Bake on the upper rack of the oven until bread and walnuts are golden brown and toasted, 4 to 8 minutes.

  4. When walnuts are toasted, roughly chop.

  5. When Brussels sprouts are done roasting, toss with lemon juice.

  6. Assemble toasts by spreading bread with ricotta. Top with chopped walnuts, figs, a drizzle of honey, and some fresh-cracked black pepper. Serve toasts with Brussels sprouts on the side. Enjoy!



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