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Ricotta and Fig Breakfast

Figs and Ricotta

8 figs, quartered

2 Tbsp ricotta, broken into smallish pieces

1/3 c pumpkin seeds

1 Tbsp honey

Roast pumpkin seeds in a small frying pan while preparing the other ingredients. It will take just a couple of minutes for the seeds to turn golden and to start popping. Turn off flame immediately. In the meantime, place the figs into a bowl and cover with crumbled ricotta. Drizzle with honey and sprinkle with pumpkin seeds.