I’ve travelled just enough to know that here in the UK we don’t get sent the best fruit. I’m not blaming anyone – if you have the sun it’s reasonble that you also get the pick of the fruit. But I’ve seen enough Mediterranean markets to know that we get sent second pickings. I wouldn’t bother – our homegrown brit-fruit is delicious – but in the hungry gap at this time of year I crave a bit of variety and start to look around at what’s organic and hasn’t travelled across too many borders to get here. Hence these slightly too hard figs.
A little warmth brought them out of their skin a little and softened them up quite enough to make a decent breakfast, squidged onto ricotta-spread toast. It’s as streamlined a breakfast to prepare as you could wish for; a portion each of fruit, dairy and decent quality low GI carbohydrate in the time it takes to make toast and jam. It’s super quick because the toast and fruit both go under the grill (broiler) together, which saves washing up too.
I’ve had good results with gently warming under-ripe pears, plums, nectarines and peaches in this way too. It won’t save terrible fruit, but works for those that are just a little bit jet lagged or unyielding. Thin slivers of apple could also work without the grilling, and in the summer mushed up raspberries on ricotta and toast eaten in the garden is a fine way to start the day. If you really want to bring a taste of Italy to your breakfast you’ll not regret investing in a tiny pot of Honey Miele di Tartufo which in our house adds truffle-scented enchantment to anything it touches.
Recipe for Figs and ricotta on toast
Works with most softish (but not soggy) fruits. Forgiving too - they don't need to be perfectly ripe.
Serves 1
2 figs
A spoonful of ricotta
A slice of decent bread (granary, sourdough)
Good clear honey to drizzle
Put the grill on to warm up. Slice the figs into segments (not too thick).
Put both sliced figs and the toast under the grill. When you turn the toast, turn the figs.
Slather the ricotta onto the toast and top with the warm figs. Drizzle over just a touch of honey.
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Sophie Roberts is a registered dietitian based in Oxford, UK. She loves combining her nutrition know-how with a sustainable approach to buying and preparing food and shares her tips and recipes here at Mostly Eating. 
{ 5 comments }
Yum. Looks so much classier than my usual toast with almond butter and sliced banana!
Warming them, you say? Will try that out. Have never had a nice fig at any time in the year up here and I do love them. Thanks for the tip.
Oh this is lovely Sophie and I like your warming fruit idea. At this time of year in my neck of the woods, I can imagine making this with pears, which often don’t seem to ripen very well. And maybe a pinch of cinnamon or nutmeg.
We’re also in that hungry gap, mourning the end of stonefruit season, not quite ready to get excited about apples and pears, and with mandarins still too early to be delicious. But we do have passionfruit and persimmons, which bring a little excitement to an otherwise dull fruit bowl.
Thanks for the idea about warming fruits. And this toast looks splendidly scrummy. Also, it looks better than my usual. I have got to give this a try soon.
hi there,
I have just started a blog on healthy eating as part of a college project and I particularly like your blog, the recipes are always interesting and they always look tasty and u have some great pictures.