Late at night, when I want something savory, sweet, cheesy, and delicious, this recipe always pops into my head. The combination of everything together may seem a little off putting to some, but it creates the most amazing salty, tangy, sweet, cheesy, toasty bite to make your taste buds go crazy. The ricotta & balsamic glaze that we are making, both hold up well in the fridge too, so i always make them in big batches to use in other recipes. The components of this toast are; brioche bread, black pepper ricotta, black figs, balsamic glaze, and sweet basil leaves. I personally like using black figs, opposed to green figs, in this recipe because they are a bit sweeter and go better with the flavors of the rest of the recipe.
To make our ricotta, you want to first start out by soaking your brazil nuts, for about 20 minutes in room temperature water. This will soften the nuts, making them a bit easier to blend into the texture we want. Once they’re done soaking, drain them and add to your food processor, add your apple cider vinegar, a pinch of salt, and pulse to combine. You want it to still have some big chunks. Then add in about 1-2 tbs of water, slowly, until it resembles a texture similar to ricotta cheese. Once you have made your mixture, transfer to a bowl and mix in about 2 tbs of freshly cracked black pepper. I like adding the black pepper to the ricotta, because it gives it an extra savory element, which pairs really nicely against the sweetness of the figs.
For our figs, we’re not going to do anything to fancy. Rinse them off, slice off the stem, and slice them in half length wise. You can also cut the round edges off the back of each slice as well if you want them to lay a little flatter on your toast (it makes it a bit easier to eat). Grilling these figs would also be another add on to the flavor profile of this toast, but I love the fresh sweet figs against the glaze and ricotta.
For the balsamic glaze, just put your balsamic vinegar & coconut nectar into a small pot on your stovetop, over medium heat. Let it cook until it reduces down and thickens into a caramel-y consistency. You can really make this however thin or thick you’d like, but personally i like it really thick so it just clings to the figs. For this consistency, it takes about 10-15 minutes for it to reduce. Just make sure you whisk it frequently while its cooking down.
After you’ve toasted your brioche bread, its time to assemble this guy! Spread a generous layer of the ricotta down first, then some slices of your figs, drizzle your glaze over the top, and then sprinkle on some of your freshly chopped basil leaves! If you make the ricotta & glaze in advance, this recipe really only takes a few minutes to put together, and can be eaten really anytime of day. I love it as a quick snack, because it just satisfies everything I want in one bite.
- Rising Hearts Gluten Free Brioche Loaf (any gluten free bread will work if you cannot find this brand)
- 3 black figs
- 1 cup brazil nuts
- 1 tbs apple cider vinegar
- 1-2 tbs water
- 2 tbs freshly cracked black pepper
- 1 cup balsamic vinegar
- 1 tbs amber coconut nectar
- 5 fresh basil leaves
- Start by adding your balsamic vinegar and coconut nectar to a sauce pot, and heat over medium heat for about 10 minutes, stirring frequently, until it reduces into a thick glaze, similar to the texture of maple syrup.
- Soak your Brazil nuts for about 20 minutes in room temperature water. Drain, and add to the food processor with the apple cider vinegar, & a pinch of salt. Pulse very roughly, just to combine. Leave big chunks! Then add about 1-2tbs water slowly until it reaches a ricotta cheese consistency. Season with salt accord to taste.
- Toast your bread to your liking, just try not to make it too dark!
- Slice your figs length wise, and also roughly chop your basil leaves. I stack all the leaves on top of eachother, roll them into a log, and slice thinly to get these little ribbons.
- Once your glaze is done, start assembling! Spread some ricotta onto your toast, then add the fig slices, then drizzle the glaze on top with a spoon, and sprinkle your basil leaves on top!