Directions:
- Preheat the oven to 400 degrees F. Toss the figs with the olive oil and a pinch of salt in a baking dish. Roast until soft, about 10 minutes.
- Meanwhile, puree the nuts and peanut oil in a food processor until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl. Add the ricotta, honey and cinnamon and pulse until combined, about 1 minute.
- Spread the ricotta mixture on the bread and top with the roasted figs. Drizzle with honey and top with chopped nuts.
- Photograph by Kang Kim
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 426.55 Kcal (1786 kJ) | ||
| Calories from fat | 244.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.13g | 42% | |
|---|---|---|---|
| Cholesterol | 14.3mg | 5% | |
| Sodium | 177.32mg | 7% | |
| Potassium | 533.89mg | 11% | |
| Total Carbs | 38.74g | 13% | |
| Sugars | 26.33g | 105% | |
| Dietary Fiber | 6.25g | 25% | |
| Protein | 11.91g | 24% | |
| Vitamin C | 2.1mg | 4% | |
| Iron | 1.4mg | 8% | |
| Calcium | 188.3mg | 19% | |
| Amount Per 100 g | |||
| Calories | 216.34 Kcal (906 kJ) | ||
| Calories from fat | 123.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.76g | 42% | |
|---|---|---|---|
| Cholesterol | 7.25mg | 5% | |
| Sodium | 89.94mg | 7% | |
| Potassium | 270.79mg | 11% | |
| Total Carbs | 19.65g | 13% | |
| Sugars | 13.35g | 105% | |
| Dietary Fiber | 3.17g | 25% | |
| Protein | 6.04g | 24% | |
| Vitamin C | 1.1mg | 4% | |
| Iron | 0.7mg | 8% | |
| Calcium | 95.5mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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