Snack
Ricotta, Fig and Walnut on Rye Crispbread
Two rye crispbreads spread with ricotta, a sliced fig and broken walnuts on top, black pepper and a thread of honey. 254 kcal.
- Calories
- 254kcal
- Protein
- 9g
- Fat
- 13g
- Carbs
- 24g
Per serving, makes 1. 5 minutes of work. Published 8 September 2026.
Allergens
- Gluten
- Milk
- Tree nuts
Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.
Ingredients
- Rye crispbread2 crispbreads, about 20 g
- Ricotta60 g
- Fresh figs1 fig, about 50 g
- Walnuts8 g
Two walnut halves. Walnuts are the most calorific nut in the table at 690 kcal per 100 g, so a small amount is plenty.
- HoneyA small teaspoon (5 g)
- Black pepperA grind
Method
Beat the ricotta with a fork and a pinch of salt for thirty seconds so it loosens and spreads rather than crumbles.
Spread it thickly over both crispbreads, right to the edges.
Slice the fig into six wedges and lay three on each, break the walnuts over, grind pepper on and drizzle the honey last.
Worth knowing
- 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.
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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.