Buckwheat Toast with Lemon Ricotta Cream, Sautéed Figs, and Crunchy Almonds

Name: Buckwheat Toast with Lemon Ricotta Cream, Sautéed Figs, and Crunchy Almonds
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Fusión contemporánea
Ingredients: 4 slices / 5.6 oz Buckwheat bread or rustic bread; 1/2 cup / 4.2 oz Ricotta cheese; 1/4 cup / 2.1 oz Plain Greek yogurt; 1 tsp Lemon zest; 2 tsp Lemon juice; 2 tbsp Honey; 4 figs / 8.5 oz Fresh figs; 1 tbsp / 0.5 oz Butter; 1/4 tsp Ground cinnamon; 1/4 cup / 0.9 oz Sliced almonds; 2 tsp Chia seeds; 1 pinch Fine salt; 1/4 tsp Vanilla extract

An original breakfast featuring toasted buckwheat bread, a silky lemon ricotta-yogurt cream, butter-sautéed figs with cinnamon, and a crunchy almond-honey finish.

15 minPrep

10 minCook

25 minTotal

2Servings

Vegetarian

Ingredients

Adjust servings

4 rebanadas / 160 g 160 g Buckwheat bread or rustic bread (preferiblemente of miga firme)
120 g 120 g Ricotta cheese (whole)
60 g 60 g Plain Greek yogurt (without sugar)
1 cucharadita 5 ml Lemon zest (finely grated)
2 cucharaditas 10 ml Lemon juice (freshly squeezed)
2 cucharadas 30 ml Honey (divided)
4 unidades / 240 g 240 g Fresh figs (cut en cuartos)
15 g 15 g Butter (unsalted)
1/4 cucharadita 1 ml Ground cinnamon
25 g 25 g Sliced almonds
2 cucharaditas 10 ml Chia seeds
1 pizca 1 g Fine salt
1/4 cucharadita 1 ml Vanilla extract

Nutrition facts

per serving

430 kcal

Calories

15 g

Protein

45 g

Carbs

22 g

Fat

6 g

Fiber

39 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyTree Nuts

Instructions

1
1. In a bowl, combine the ricotta, Greek yogurt, lemon zest, lemon juice, 1 tablespoon of honey, vanilla extract, and the pinch of salt until smooth and creamy. Chill until needed.
2
2. Heat a small skillet over medium heat and toast the sliced almonds for 2 to 3 minutes, stirring often, until golden and fragrant. Remove and mix with the chia seeds.
3
3. In the same skillet, add the butter and let it melt over medium heat. Add the fresh figs and ground cinnamon; sauté for 2 to 4 minutes until the figs are warm, glossy, and lightly caramelized. Add the remaining tablespoon of honey and cook 30 seconds more.
4
4. Toast the bread slices in a toaster or in an oven preheated to 375°F / 190°C for 4 to 5 minutes, until golden and crisp around the edges.
5
5. Spread each toast with a generous layer of lemon ricotta cream. Spoon the sautéed figs and their juices over the top.
6
6. Finish with the toasted almond and chia mixture over each toast. Serve immediately while the bread is still crisp and the figs are warm.

Chef tips

If the figs are very ripe, sauté them only briefly so they do not fall apart. For a more elegant finish, add a little extra lemon zest just before serving.

Substitutions

You can use well-blended cottage cheese instead of ricotta. The almonds can be replaced with chopped walnuts for a different crunchy note. If buckwheat bread is unavailable, use a rustic whole-grain loaf.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
View on Amazon