Bruschetta with Creamed Ricotta and Fresh Figs

Make use of autumn’s glorious fresh figs in this simple elegant breakfast (or brunch) dish, a refreshing change from the ubiquitous smashed avocado on toast.


About this Recipe

By: Sheridan Rogers

You can use fruit bread instead of walnut bread, or substitute mascarpone for the ricotta for a richer flavour, or use seasonal fruits such as strawberries or peaches. And Tasmanian Leatherwood honey will lend an unusual floral fragrance.


  • day-old walnut bread 4 slices
  • fresh ricotta 400g, drained
  • dark brown sugar 2 tablespoons
  • fresh orange juice 1 tablespoon
  • orange zest 1 teaspoon
  • fresh plump figs 4, washed and sliced
  • warm honey for drizzling

Heat the grill and toast the bread on both sides. Place the ricotta, sugar, orange juice and zest in a bowl and cream together with a fork.

Spread ricotta mixture thickly over each piece of toasted walnut bread. Top with freshly sliced figs, or fresh fruit in season, and drizzle with honey. Serve immediately.