and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. Toast has humbly served as a classic morning meal or quick snack, but not anymore. Sydney, a new cafe in downtown Providence, has been dishing up savory ricotta toast that will be sure to make you rethink how you prepare this staple. Kitchen Manager Michaela Mercier from Sydney shows us how they make this delicious dish. Make it yourself at home with this easy recipe.



- 4 pieces thick-cut bacon

- 1 teaspoon mix of fresh herbs (rosemary, thyme & parsley)

- 8 ounces fresh whole milk ricotta cheese

- 2 slices bread of your choice (rustic white recommended)

- 2 teaspoons French fig puree 

- 1/2 teaspoon honey

- Salt and pepper to taste

- Handful of microgreens, for garnish

Cook bacon on skillet until crispy or place on sheet pan and bake at 350 degrees for about 10 minutes. Cut slices into thirds.

Chop herbs finely, removing stems. In a bowl, use a spoon or spatula to lightly mix ricotta with fresh herbs, salt and pepper.

Add into a pastry bag with a star tip.

Mix the honey and fig puree together and add into squeeze bottle. Or you can put in a small plastic snack bag and cut the tip. 

Toast bread until firm.

Pipe about 3 ounces of herb ricotta on to each toast slice

Top with 2-3 bacon pieces, the honey and fig puree mixture, and microgreens. Serve.