A light lunch or snack that’s both healthy and easy to make. Use ripe pears or apricots instead of figs if you can’t find them.
For the Ricotta/Feta Spread:
100g cream cheese or feta cheese
4 tablespoons fresh ricotta cheese
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
Zest of half a lemon
4 mint leaves
4 ripe figs, quartered
A handful of bluebrerries
1. Blend all the ingredients for the cheese spread together with 1 tablespoon of cold water, adding more cold water if you need to. The texture should be creamy and thick.
2. Spread the crispbreads with the cheese spread and top with the fig quarters and blueberries.
Store any leftover ricotta and cream cheese dip in the fridge to serve as part of a composite cheese board or serve with poached fruit (try it with some crackers and our Poached Apples with Maple Cardamom Syrup).
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