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Chef Megan Mitchell

Online Cookbook

Whipped Ricotta with Figs and Honey

Whipped Ricotta with Figs and Honey


  • 1 french or sourdough baguette
  • EVOO
  • Kosher salt, for sprinkling
  • Freshly cracked black pepper
  • 15 ounces full-fat ricotta cheese
  • 4-5 figs, cut into 1/2-inch pieces
  • 3 tbsp. toasted pine nuts
  • Orange blossom honey, for drizzling
  • Flaked sea salt, such as Maldon


  1. Bring a grill or grillpan up to heat over medium high. Clean the grates. 

  2. Cut the baguette into 1/2-inch thick pieces on a bias. Drizzle both sides with EVOO and sprinkle with salt and pepper⁣⁣.

    Grill 1-2 minutes per side until charred⁣⁣.

  3. Place 15 ounces ricotta cheese in a food processor. Blitz for 1 minute until smooth and creamy⁣⁣.

  4. Spoon the ricotta into a shallow bowl and smooth out⁣⁣. Top with the figs, toasted pine nuts, a drizzle of honey and finish with a large pinch of flaked sea salt⁣.

  5. Serve with the grilled bread.

    Recipe Courtesy of Megan Mitchell

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