Toasted rye bread with ricotta, figs and lemon zest

Ingredients

For 1 serving

• Rye bread50 g
• Ricotta60 g
• Figs100 g
• Honey5 g
• Lemon zestto taste

Contains: gluten, lactose,

In season: August – September

Method

1. Toast the rye bread in a toaster or in a non-stick pan over medium heat, 2–3 minutes per side, until golden and crisp.
2. Meanwhile rinse the figs, pat them dry, remove the stalk and cut them lengthways into 4 wedges; the skin is edible.
3. Wash the lemon under hot water and dry it, so the zest doesn't taste of wax.
4. Spread the ricotta over the still-warm bread and arrange the figs on top.
5. Finish with a drizzle of honey and grate over the lemon zest, only the yellow part, as the white pith is bitter.