Ricotta, Fig and Walnut on Rye Crispbread

Make ricotta, fig and walnut on rye crispbread, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
2 crispbreads, about 20 g Rye crispbread
60 g Ricotta
1 fig, about 50 g Fresh figs
8 g Walnuts (Two walnut halves. Walnuts are the most calorific nut in the table at 690 kcal per 100 g, so a small amount is plenty.)
A small teaspoon (5 g) Honey
A grind Black pepper
Ingredient notes on the recipe page.

METHOD
1. Beat the ricotta with a fork and a pinch of salt for thirty seconds so it loosens and spreads rather than crumbles.
2. Spread it thickly over both crispbreads, right to the edges.
3. Slice the fig into six wedges and lay three on each, break the walnuts over, grind pepper on and drizzle the honey last.

Contains gluten cereals, milk and tree nuts.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/ricotta-fig-walnut-crispbread

AI-generated images illustrating the recipe.

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