Ricotta, Fig and Walnut on Rye Crispbread
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Ricotta is 150 kcal per 100 g, so 60 g is 90 kcal. It has half the protein of cottage cheese but a texture that suits figs far better.
Out of fig season, a ripe pear sliced thin does the same job at roughly the same calories.

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