Breakfast

Ricotta with Figs, Walnuts and Honey on Sourdough

Name: Ricotta with Figs, Walnuts and Honey on Sourdough
Prep time: 10 min
Total time: 10 min
Yield: 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

Thick sourdough toast spread with ricotta, figs torn over it, walnuts and honey. Late summer on a plate. 21 g of protein for 526 kcal.

Calories: 526kcal
Protein: 21g
Fat: 28g
Carbs: 47g

Per serving, makes 1. 10 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

Ricotta150 g
Fresh figs2 figs, about 100 g
Walnuts15 g
HoneyA generous tsp (10 g)
Sourdough1 slice, about 50 g
Lemon zestA little
Black pepperA few grinds

Method

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

Worth knowing

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.

Other breakfast recipes that share ingredients with this one, or every breakfast between 450 and 600 calories a serving.

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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.