“A gourmet is just a glutton with brains.” Philip W. Haberman Jr


The past week has been an incredibly eventful one for us – we sat through three big pujas and I now have the sitting power equivalent to a good Brahmin! I suspect the holiness and goodness has seeped through us well enough and perhaps the Gods are telling us to now get on with it, do some work and not bother them for a while!
With these many pujas we fasted each time, swimming in potatoes while the nights were filled with the sounds + aroma of gas! Our relationship possibly strengthened a bit more too over the past week!


Okay so now, on to better things…
Today I bring to you this lovely recipe of grilled figs on toast – an exotic looking starter or hors d’oeuvres but incredibly easy to make!
The figs are dipped in brown sugar and placed face down on a hot pan to caramelize. Ricotta is whipped with some honey, rosemary and brown sugar.
Multigrain sliced bread is toasted and quartered; cinnamon bun butter is spread followed by the ricotta mix and then finally the grilled fig.
A baby could make this.

Ricotta isn’t always a personal favourite of mine, it resembles too much of diet cottage cheese – not too pleasing. I usually prefer ricotta only on a Quattro Formaggio pizza. But whipped up like this, I could easily inhale the platter!

I use this recipe on multigrain sliced bread, but feel free to use any kind of baguette, sliced bread, or loaf. I would recommend any grainy bread with some texture for an overall balance to the tastes.



This recipe yields 8 small toasts. Figs may not take as long as 15 minutes on the stove, you need to keep an eye on them, to avoid burning. The riper the fig, the lesser time it will require on the heat. Garnish with sprigs of fresh rosemary if you can. If you don’t have sea salt, a few flakes of regular salt will do as well.


Yields: 8 | Prep Time: 20 mins | Cook Time: 15 mins



4 fresh figs, halved

8 tsp brown sugar

50 g ricotta cheese

3 tbsp honey

2 tbsp brown sugar (for the ricotta)

2 tbsp dried rosemary

8 tsp cinnamon bun butter

2 multigrain sliced bread

Maldon Sea Salt (few flakes per fig)



Dip the figs face down, onto the brown sugar (approx. 1 tsp per fig).

Place the figs, face down, on a hot pan and allow to caramelise, until soft.

Whisk the ricotta, honey, rosemary, and 2 tbsp brown sugar.

Toast the bread and quarter.

Spread a teaspoon of the cinnamon sugar butter on each quarter of bread.

The spread the ricotta mixture on the toast.

Place the a grilled fig on each toast, face up, and sprinkle a few flakes of sea salt and rosemary on top.

Serve warm or closer to room temperature.