Fette Biscottate con Ricotta e Marmellata di Fichi
These crisp twice-baked Italian toasts are topped with creamy ricotta, sweet fig jam, and a touch of honey for a quick, elegant breakfast or merenda. The contrast between crunchy biscuit, soft cheese, and rich fruit preserve makes each bite simple but deeply satisfying.
Ingredients
Base e topping
- 6 pieces (about 60 g)fette biscottate
- 120 gricotta
- 60 gfig jam
- 10 ghoney
- 1/2 tsplemon zest
- 1 pinchground cinnamon
Instructions
- 1
Arrange the fette biscottate on two plates or a serving board. If you like them slightly warmer and more fragrant, toast them briefly for 1-2 minutes in a dry pan over low heat, turning once; they should stay crisp and not darken.
- 2
In a small bowl, stir the ricotta with the honey and lemon zest until smooth and spreadable. Mix gently rather than whisking hard so the ricotta stays creamy instead of becoming grainy.
- 3
Spread the ricotta mixture evenly over each fetta biscottata, making a slightly thicker layer in the center so the topping holds well.
- 4
Spoon the fig jam over the ricotta. Finish with a light pinch of ground cinnamon over the top. Serve immediately so the biscuits remain crisp.
Nutrition per serving
Notes
- •For the best texture contrast, assemble just before eating; fette biscottate soften quickly once topped.
- •If your fig jam is very thick, stir it first to loosen it so it spreads neatly without breaking the biscuits.
- •A few chopped toasted walnuts are delicious here, but they will change the allergen profile and nutrition.
Background
Fette biscottate are a classic Italian breakfast staple, prized for their long shelf life and delicate crunch. They are commonly served with jam, honey, or soft cheese, especially in simple home breakfasts. Pairing them with ricotta and fig preserves reflects the Italian love of combining fresh dairy with fruit for a light, elegant snack.
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