Fig ricotta brushetta
A delicate, refreshing and fulfilling breakfast bruschetta. Fresh figs pair wonderfully with almond butter and whipped vanilla ricotta.
Calories:
Equipment & Tools
- Toaster
INGREDIENTS
- 2 sourdough bread slices
- 100 g ricotta
- 1 tsp agave syrup (or honey)
- ½ tsp vanilla paste (Nielsen-Massey)
- 4 tbsp almond butter
- 6 figs (stemmed, quartered)
- 2 tbsp pistachios (raw, coaresly chopped)
- 2 tbsp honey (organic)
INSTRUCTIONS
- Toast the slices of bread on medium heat, making sure not to burn the bread.
- Place ricotta, agave syrup, and vanilla paste in the food processor and pulse until well incorporated and resembles a silky texture. Taste and adjust the sweetness to your liking. Set aside.
- On each slice of bread, spread 2 tablespoons of almond butter followed by half of the whipped ricotta. Top each slice with the figs and pistacios. Finally, drizzle honey over the brushettas.
- Serve immidiately.
* Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.