Fig, Ricotta and Feta Cheese Crispbreads

Google+ Pinterest LinkedIn Tumblr +

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.

Ingredients

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 crispbreads
4 ripe figs, quartered
A handful of bluebrerries

Instructions

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).

MORE RECIPES

Quinoa fritters
How to Make Cottage Cheese from Scratch
Broad Beans with Lettuce, Shallots and Mint
Bruschetta with Feta with Roast Asparagus 
Fattoush Bread Salad
Tomato Salad with Shallot Dressing
Rye, Cream Cheese and Horseradish Canapés
Middle-Eastern Carrot, Orange and Cumin Salad
America: Maryland-Style Crab Cakes
How to Make a Classic Vinaigrette
Japan – The Cookbook: Teppan-Yaki

Share.

Comments are closed.