Fig and Watermelon Toast With Ricotta, Sesame and Lime Recipe - Los Angeles Times

Name: Fig and Watermelon Toast With Ricotta, Sesame and Lime Recipe - Los Angeles Times
Ingredients: 85 grams (3 ounces) ripe figs, preferably Turkish, Black Mission or another purple/black variety, stems removed; 85 grams (3 ounces) watermelon flesh; 2 large slices (8 by 4 inches) sourdough bread, toasted; 1 cup whole-milk ricotta; Kosher salt and freshly ground black pepper; 3 tablespoons tahini; 1 teaspoon toasted sesame seeds; 1 small lime; Flaky sea salt

www.latimes.com

Rich figs and lean watermelon balance each other on this simple toast topped with tahini, sesame seeds and fragrant lime zest.

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Ingredients

85 grams (3 ounces) ripe figs, preferably Turkish, Black Mission or another purple/black variety, stems removed
85 grams (3 ounces) watermelon flesh
2 large slices (8 by 4 inches) sourdough bread, toasted
1 cup whole-milk ricotta
Kosher salt and freshly ground black pepper
3 tablespoons tahini
1 teaspoon toasted sesame seeds
1 small lime
Flaky sea salt