I’m determined to take the classic cinnamon sugar toast up a notch.
Good news: if you have leftover ricotta from last week’s jam jars, this is the recipe to use it in.
This makes a perfect lunch — or breakfast, or even a light dinner. It’s flexible and worth the few extra steps.
Grilled cinnamon sugar toast is the star here. If you grew up with cinnamon sugar toast, you know how comforting it can be — crunchy, sweet, and a tiny celebration when it appears. Now imagine that familiar treat with a touch of char from the grill and a scoop of whipped ricotta and fresh figs on top.
The recipe is straightforward. Make a cinnamon-brown-sugar butter, spread it on both sides of your bread, and grill it until golden. The grill adds a faint smokiness and crisp edges that lift the whole thing.
Yes, the toast is delicious on its own, but pairing it with whipped ricotta and ripe figs turns it into something special.
But you don’t need to light the grill just for toast. The whipped ricotta and fresh figs make this feel like a composed dish you can serve at a weekend brunch or a quick, elevated snack.
Pick ripe figs while they’re in season. Blend the ricotta until it’s smooth and pillowy — a touch of vanilla or almond extract is optional if you want a hint of extra flavor.
Layer a generous spoonful of the whipped ricotta over the grilled cinnamon toast, add halved figs, a sprinkle of cinnamon, and a drizzle of honey if you like. Finish with sliced almonds for crunch.
The result is ridiculously good and deceptively simple: crisp, cinnamon-scented toast with a creamy ricotta cloud, sweet, juicy figs, and a satisfying crunch. Totally worth making for a special morning or a cozy snack.
Grilled Cinnamon Sugar Toast with Figs and Ricotta
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Ingredients
- 4 tablespoons unsalted butter softened
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- pinch of salt
- 4 slices bread use your favorite variety
- 1/2 cup ricotta cheese
- 1 cup fresh figs halved
- sprinkle of cinnamon
- sliced almonds for crunch
Instructions
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Preheat the grill to high heat.
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Make the cinnamon butter by stirring together the softened butter, brown sugar, cinnamon, and a pinch of salt until smooth. Spread the mixture on both sides of each bread slice.
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Place the bread on the grill grates and toast until golden, about 1 to 2 minutes per side, watching closely so it doesn’t burn.
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Put the ricotta in a food processor or blender and pulse until creamy and smooth. Add a splash of vanilla or almond extract if desired.
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To serve, spoon a generous amount of whipped ricotta onto each slice of toast. Top with halved figs, a light dusting of cinnamon, a drizzle of honey if you like, and a sprinkle of sliced almonds for crunch. Enjoy.
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Really, who wouldn’t want to dive into that ricotta cloud?