Express lemon-whipped ricotta toasts with fresh figs, cucumber, and crunchy pistachio

Name: Express lemon-whipped ricotta toasts with fresh figs, cucumber, and crunchy pistachio
Prep time: 11 min
Cook time: 3 min
Total time: 14 min
Yield: 2
Cuisine: Mediterránea contemporánea
Ingredients: 4 slices (4.2 oz) rustic bread slices; 6.3 oz ricotta cheese; 1 whole lemon; 2 tsp honey; 2.8 oz cucumber; 2 figs (3.5 oz) fresh figs; 0.7 oz shelled pistachios; 1 tbsp olive oil; 2 tbsp loosely packed fresh mint leaves; 1/4 tsp black pepper; 1/3 tsp salt

A quick yet elegant toast with lemon-whipped ricotta, fresh figs, shaved cucumber, toasted pistachios, and a touch of honey and black pepper. Ready in minutes, with creamy, fresh, and crunchy contrasts.

11 minPrep

3 minCook

14 minTotal

2Servings

Vegetarian

Ingredients

Adjust servings

4 slices (120 g) rustic bread slices (preferiblemente of dough madre or campesino)
180 g ricotta cheese (whole)
1 unit lemon (usar 1 tsp of zest and 2 tsp of juice)
10 ml honey (more a hilo optional for terminar)
80 g cucumber (thinly sliced finas or medias lunas muy delgadas)
2 units (100 g) fresh figs (cut in wedges finos)
20 g shelled pistachios (chopped gruesos)
15 ml olive oil (divided)
4 g fresh mint leaves (chopped or rasgadas)
1 g black pepper (freshly ground)
2 g salt (ajustar to taste)

Nutrition facts

per serving

335 kcal

Calories

11 g

Protein

30 g

Carbs

19 g

Fat

3 g

Fiber

27 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyTree Nuts

Instructions

1
Preheat a skillet or griddle over medium heat, about 180 °C / 350 °F surface temperature.
2
Brush the 4 rustic bread slices with half of the olive oil and toast them in the skillet for 1 to 2 minutes per side, until golden and crisp. Remove and set aside.
3
In a bowl, combine the ricotta with the lemon zest, 2 teaspoons lemon juice, honey, half of the salt, and a little black pepper. Beat with a spoon or fork until light and creamy.
4
Place the cucumber in a small bowl and dress it with the remaining olive oil, the rest of the salt, and a few more grinds of black pepper. Toss well.
5
Spread a generous layer of whipped ricotta over each toast.
6
Arrange the cucumber slices and fig wedges over the ricotta.
7
Finish with the chopped pistachios, fresh mint, and, if desired, an extra drizzle of honey on top. Serve immediately.

Chef tips

For a lighter texture, whip the ricotta for 1 extra minute. If the figs are very ripe, add them at the very end so they hold their shape.

Substitutions

You can swap the figs for firm pear or halved grapes. Ricotta can be replaced with well-drained cottage cheese or whipped cream cheese, though the texture will change.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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