Rye Toast with Ricotta, Figs, Honey & Pistachios

Ingredients

• 4 slices rye or sourdough bread
• 200 g ricotta cheese
• 4–6 ripe figs, sliced
• 2 tbsp runny honey, plus extra to taste
• 1 tbsp pistachios, roughly chopped"
• A pinch of flaky sea salt
• Optional: a few thyme leaves or fresh mint, finely chopped

Instructions

1. Toast the rye bread slices until crisp and lightly browned.
2. In a small bowl, briefly beat the ricotta with 1 tbsp honey and a pinch of salt until smooth and creamy.
3. Spread the honeyed ricotta generously over the warm toast.
4. Arrange the fig slices on top.
5. Drizzle with the remaining honey and sprinkle with chopped pistachios.
6. Finish with a tiny pinch of flaky sea salt and herbs, if using, then serve straight away.