Breakfast
Ricotta and fig toast
Rye toast with ricotta, figs and walnuts
- Ready in 10 min
- 486 kcal
Suits: Balanced, Mediterranean, Vegetarian
Per serving
- kcal
- 486
- Protein
- 20 g
- Carbs
- 42 g
- Fat
- 25 g
Ingredients
- 70 g rye bread
- 110 g ricotta
- 100 g figs
- 15 g walnuts
Method
- Toast the rye bread in a toaster until crisp and golden, then stand it on a rack for a minute so it stays crisp.
- Trim the stalks off the figs and cut them into quarters. Roughly chop the walnuts.
- Spread the ricotta thickly over the toast, right to the edges.
- Top with the figs, scatter over the walnuts, finish with a little black pepper and serve straight away.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens