I’m determined to take the humble cinnamon sugar toast of 1989 up a notch.
If you happened to have extra ricotta from those jam jars last week, this is the perfect way to use it.
This should absolutely be your lunch. Or breakfast. Or dinner. It works any time.
Grilled cinnamon sugar toast is where it’s at. If you grew up eating it, you know it’s a small, nostalgic indulgence—crunchy, sweet, and totally satisfying. This version takes that simple treat and grills it so the cinnamon-sugar butter caramelizes slightly and picks up a whisper of smoke.
The method is straightforward: make a cinnamon brown-sugar butter, spread it on bread, and grill until golden. The grill adds a smoky note that elevates the toast from everyday to memorable.
But you don’t have to grill just to snack—pairing the toast with whipped ricotta and fresh figs makes it worth firing up the grill for a proper meal. Whip the ricotta until it’s silky; a splash of vanilla or a drop of almond extract will add another layer of flavor if you like.
Top each grilled slice with a generous scoop of whipped ricotta, scatter halved fresh figs, dust with a little cinnamon and, if you like, drizzle with honey and add sliced almonds for crunch. The combination of warm, caramelized toast and cool creamy ricotta is ridiculous in the best way.
Below is the streamlined recipe — simple ingredients and quick steps so you can get this on the table fast.
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 ground cinnamon
- pinch 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 your grill to high.
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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 butter on both sides of each bread slice.
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Place the bread on the hot grates and grill until toasted and caramelized, about 1 to 2 minutes per side depending on heat.
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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, top each grilled slice with a generous scoop of whipped ricotta, arrange halved figs, sprinkle with cinnamon, and add sliced almonds. Drizzle honey if you like. Enjoy immediately.
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Yes — you absolutely want to dive into that ricotta cloud.