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Le Chaudron recipe
Tartine ricotta figues miel
Ricotta, fig and honey toast
⏱ 5 minServes 1Easy260 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients1 servings
1 slicerye bread
60 g (2 oz)ricotta
2fresh figs
1 tsphoney
1 pinchfresh thyme
1 tbspsliced almonds
- 1 slice rye bread
- 60 g (2 oz) ricotta
- 2 fresh figs
- 1 tsp honey
- 1 pinch fresh thyme
- 1 tbsp sliced almonds
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 1. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Toast the rye bread until crisp and lightly golden.
- Meanwhile, rinse the figs gently and pat dry.
- Quarter the figs, skin on, removing the stem if tough.
- Toast the sliced almonds in a dry skillet for 2 minutes, stirring often. Set aside.
- Spread the ricotta thickly over the warm toast (60 g / ¼ cup per slice).
- Arrange the figs on the ricotta, pressing lightly so they stay put.
- Drizzle with chestnut honey (more flavorful than acacia here).
- Scatter with thyme leaves and the toasted almonds and eat right away.
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