Ricotta with Figs, Walnuts and Honey on Sourdough
Makes 1 serving

INGREDIENTS
150 g Ricotta
2 figs, about 100 g Fresh figs
15 g Walnuts
A generous tsp (10 g) Honey
1 slice, about 50 g Sourdough
A little Lemon zest
A few grinds Black pepper

METHOD
1. Toast the sourdough until the edges are dark. A thick slice from a real loaf, not the thin pre-sliced kind.
2. Beat the ricotta with the lemon zest and a pinch of salt and spread it thickly over the toast.
3. Tear the figs over, break the walnuts on top, drizzle the honey and finish with black pepper.

Contains gluten cereals, milk and tree nuts.

RECIPE NOTES
Ricotta is 11% fat and 9% protein, so it sits between cottage cheese and cream cheese. The 150 g here is 225 kcal, and a smear rather than a spread would halve that, but then it stops being the dish.
A 50 g slice of sourdough is 120 kcal. Weigh it once; bakery slices vary from 40 g to 90.

Full recipe: https://www.getfuel8.com/recipes/ricotta-figs-walnuts-honey-sourdough
